Recipe: Delicious Italian Scalloped Potatos

Italian Scalloped Potatos. In greased cassarole arrange half the potatoes, onions, mozzerella and parmesean cheese. In a small bowl, combine soup, milk, seasoning and garlic. Pour over the layered potatoes and cheese.

The difference comes down to cheese and scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked in a basic cream sauce most of the time with a combination of heavy cream and whole milk. Potatoes au gratin is a bit more decadent. You can have Italian Scalloped Potatos using 9 ingredients and 2 steps. Here is how you cook that.

Ingredients of Italian Scalloped Potatos

1. Prepare of Italian scalloped potatos.
2. Prepare 4 of potatos.
3. It's 1 of onion, sliced.
4. You need 250 ml of shredded mozza cheese.
5. It's 50 ml of grated parmesean cheese.
6. It's 1 can of condensed cream of mushroom soup.
7. You need 50 ml of milk.
8. It's 2 ml of italian seasoning, crushed.
9. Prepare 1 ml of garlic powder.

Thinly sliced red potatoes baked in a creamy parmesan sauce with roasted garlic. This scalloped potato recipe came out of the oven tender, decadent, and bubbled to perfection. The wafting of caramelized garlic and parmesan permeating the air. Stir in sauce mix from casserole box until dissolved, then add Italian seasoning/pizza blend and dried rosemary and stir.

Italian Scalloped Potatos instructions

1. preheat oven to 400 dregrees farenheight or 200°F celcius.
2. In greased 1.5 (6 cup) casserole, arrange half of the potatos and half of the onion, sprinkle with half the mozza cheese, and half the parm cheese. Repeat layers. In a small bowl combine soup, milk, italian seasoning, and garlic powder; spoon over potato mixture. Cover and bake at 400°F farenheight. Uncover; bake 10mins or until potatos are tender..

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, uncover, add the final layer of cheese and bake until the cheese is browned and bubbly. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. See recipes for Italian Scalloped Potatos too.