Creamy Scalloped Yukon Spuds

Course : Seafoods
Serves: 1
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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

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


Nutritional Information:

1894 Calories (kcal); 175g Total Fat; (82% calories from fat); 66g Protein; 18g Carbohydrate; 519mg Cholesterol; 3531mg Sodium

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