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Name: Double Cheese Scalloped Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 3 lb Russet potatoes; 1 ts Paprika; 1 md Onion chopped; 3/4 c Red bell pepper; chopped; 1/2 c Fresh parsley chopped; 1 c Grated Swiss cheese; (packed; 1 c Grated sharp white cheddar; 2 c Half and half

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INGREDIENTS

3 lb Russet potatoes
1 ts Paprika
1 md Onion ; chopped
3/4 c Red bell pepper; chopped
1/2 c Fresh parsley ; chopped
1 c Grated Swiss cheese; (packed
1 c Grated sharp white cheddar
2 c Half and half

Servings

INSTRUCTIONS

Butter 13x9" baking dish. Add potatoes to large pot of boiling water. Boil until just tender, about 30 mins. Drain. Cool. Peel and slice potatoes. Preheat oven to 350~. Place half of potato slices in prepared dish. Season with 1/2 tsp. paprika, salt, and pepper. Top with half of onion, bell pepper, and parsley; then half of each cheese. Cover with remaining potatoes. Season with remaining paprika, salt, and pepper. Top with remaining onion, bell pepper, parsley, then cheeses. Pour half and half over potatoes. Cover; bake 30 mins. Uncover. Press potatoes down with spatula to even thickness. Bake uncovered until liquid is absorbed and top begins to brown, about 45 mins. Cool slightly. Source: Bon Appetit, 6/93 Posted to MM-Recipes Digest by "Robert Ellis" on Sep 26, 1998

NOTES

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Double Cheese Scalloped Potatoes

3 lb Russet potatoes
1 ts Paprika
1 md Onion chopped
3/4 c Red bell pepper; chopped
1/2 c Fresh parsley chopped
1 c Grated Swiss cheese; (packed
1 c Grated sharp white cheddar
2 c Half and half

Butter 13x9" baking dish.  Add potatoes to large pot of boiling water. Boil  until just tender, about 30 mins. Drain. Cool. Peel and slice potatoes.    Preheat oven to 350~.  Place half of potato slices in prepared dish. Season  with 1/2 tsp. paprika, salt, and pepper. Top with half of onion, bell  pepper, and parsley; then half of each cheese. Cover with remaining  potatoes.  Season with remaining paprika, salt, and pepper. Top with  remaining onion, bell pepper, parsley, then cheeses. Pour half and half  over potatoes. Cover; bake 30 mins. Uncover. Press potatoes down with  spatula to even thickness.  Bake uncovered until liquid is absorbed and top  begins to brown, about 45 mins. Cool slightly.    Source:  Bon Appetit, 6/93    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Sep 26, 1998

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 10 Servings

Calories: 239
Calories from Fat: 102 (43%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.5g
Cholesterol 35.8mg		11 %
Sodium 48.7mg		2 %
Potassium 733.7mg		19 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 27.7g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 239

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