Sunday, July 17, 2011
Found the recipe for these online after having them at my class reunion recently. They ROCK! I thought both my kids would love them, but I have a 3yr old who judges things on how she thinks they look, lol.
CRISPY TOPPED SCALLOPED POTATOES serves 6
1/2 cup chopped onion
1 Tbsp butter
2 cloves garlic, minced
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup milk
1/4 tsp dry mustard
1/4 tsp pepper
5 cups thinly sliced, peeled potatoes ( about 1 1/2 lbs)
1/3 cup freshly grated Parmesan cheese (divided)
2 1/2 cups Cheez-Its, crushed to 1 1/2 cups
1 Tbsp butter, melted
1. In medium saucepan cook onion in 1 Tbsp butter until tender. Stir in garlic. Cook and stir for 30 seconds. Stir in soup, milk, mustard and pepper. Set aside.
2. In 12x8x2-inch baking dish coated with cooking spray or shortening layer half the potatoes. Drizzle with half of the soup mixture. Sprinkle with 2 Tbsp. of the Parmesan cheese. Top with remaining potatoes and remaining soup mixture. Tightly cover. Bake at 325*F for 1 1/2 hours or until potatoes are nearly tender.
3. Meanwhile, in small bowl toss together reamining Parmesan cheese, Cheez-Its and 1 Tbsp melted butter.
4. Carefully, remove cover from potatoes. Sprinkle with cracker mixture. Bake, uncovered, at 325F for 15 minutes or until potatoes are tender. Let stand for 10 minutes.