SCALLOPED POTATOES
Ingredients:
|
| Potatoes |
4 medium |
| Onions |
2 medium |
| Monterey Jack Cheese |
4 oz (shredded) |
| Cheddar Cheese |
4 oz (shredded) |
| Mushrooms |
6 oz (sliced) |
| Dill Weed |
1 tablespoon |
| Half & Half |
1 cup |
(whipping
cream works well too)
|
| Pepper to
taste |
Preparation:
Wash the unpeeled potatoes and put in the microwave on
high for about 4 minutes
(or until a fork slips through them easily)
Let them cool.
Peel & slice the onion, spread on a plate and
microwave on high for 2 minutes.
Then turn them and microwave for another 2 minutes.
Now peel the potatoes and put half of them in a layer in
the bottom of an 8 inch square glass baking dish.
Cover with a layer of half of the onion. Grind a little
pepper over this.
Add a layer of half the sliced mushroom and the Monterey
Jack cheese.
Sprinkle on the dill weed and then repeat the layers.
Finish off with the cheddar.
Pour the cream evenly over the whole thing.
Bake at 350° F for 30 minutes.
Remove the foil and bake for another 30 minutes.
This is another of those dishes
that sometimes boil over, so save the oven
by spreading a square of foil under the baking dish in
the oven.
|
