Creamy Scalloped Yukon Spuds |
Course : Seafoods
Serves: 1 |
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Ingredients:
10 Cups thinly sliced yukon gold potatoes |
1 Can cream of mushroom soup (10 1/2 ounce) |
1/4 Cup finely chopped onion |
1 cup milk |
1 Stick butter or margarine -- melted |
2 Cups grated cheddar cheese |
1/2 Teaspoon salt |
1/2 Teaspoon pepper |
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Preparation / Directions:
Spread half of the sliced potatoes in the bottom of a greased baking dish.
In
a medium bowl, combine remaining ingredients and pour half of the mixture
over the
first layer of potatoes. Repeat layers of potatoes and mixture. Cover and
bake at 350
for 1 hour. Uncover and bake 30 to 45 minutes longer
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Nutritional Information:
1894 Calories (kcal); 175g Total Fat; (82% calories from fat); 66g Protein; 18g Carbohydrate; 519mg Cholesterol; 3531mg Sodium |
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