Friday, December 13, 2013

CHEDDARY SCALLOPED POTATOES

2 tbsp butter
1 small onion, sliced
1 can (10 3/4-oz) condensed broccoli cheese soup
1/3 cup milk
1/8 tsp pepper
4 medium potatoes (about 1 1/4 lbs) cooked and sliced
3 slices bacon, cooked and crumbled
Chopped fresh parsley and parsley sprig for garnish, optional

In a 10-inch skillet over medium heat, in hot butter, cook the onion until tender.  Stir in the soup, milk, and pepper.  Add the potatoes and stir to combine. Heat to boiling then reduce heat to low.

Add lid to skillet and cook for 5 minutes or until hot and bubbling, stirring occasionally.

Transfer the potatoes to a serving dish. Before serving, sprinkle with the crumbled bacon.  Also sprinkle with the chopped parsley if using. May place a parsley sprig atop potatoes for garnish, if desired.



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