Scalloped Potatoes

The key to this is to slice the potatoes very thin. I made this once before and half of the potatoes were not cooked. I made this recently and used my mandolin and had perfect results. The frozen vegetables I used was a carrot, pea and corn mix but whatever you like will work fine.

  • 1/2 pkg. (8 oz.) low fat Cream Cheese, softened
  • 1/4 cup Sour Cream
  • 1/2 cup chicken broth or water
  • 2lb. red potatoes (about 5), thinly sliced
  • 1/2 pkg. (8 oz.) Shredded Cheddar Cheese, divided
  • 1 cup frozen vegetables

  1. Preheat oven to 350°F.
  2. Mix cream cheese, sour cream and broth in large bowl until well blended.
  3. Add potatoes, vegetables and 1/2 of the cheese; stir gently to coat all ingredients.
  4. Spoon into 9x9-inch baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 1 hour or until casserole is heated through and potatoes are tender

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