Easy-bake Scalloped Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tex-Mex | Potatoes, Side dish, Tex-mex | 9 | Servings |
INGREDIENTS
| 10 | Potatoes, peeled and thinly | |
| sliced about 4 lbs | ||
| 2 | lb | Mexican-flavored processed |
| cheese spread cut into 1 | ||
| inch cubes |
INSTRUCTIONS
Preheat oven to 375 degrees. Place one third of teh cheese cubes in the bottom of 9x13" baking dish that has been coated with nonstick vegetable spray. Cover with half of the potatoes, then layer another third of the cheese cubes over the potatoes. Top with the remaining potatoes and cheese. Cover tightly with foil and bake for 60 minutes, or until the potatoes are tender and the cheese is melted. Remove the foil and return the dish to the oven for 6 to 8 minutes, or until the top is golden. Note: If Mexican-flavored cheese is not available, use plain processed cheese spread and add 1/2 cup salsa. It would be best to melt the cheese first so you can mix the salsa in and the toss with the potatoes and bake as directed. From Mr. Food Easy Tex-Mex cookbook Formatted for MM by Pegg Seevers 7/19/97 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.2mg
Potassium: 996.4mg
Carbohydrates: 41.3g
Fiber: 5.2g
Sugar: 1.8g
Protein: 4.8g