CRISPY SCALLOPED CHEESE POTATOES

By cecelia26_

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon butter or margarine
• 1 can (10 3/4 oz.) condensed
• Cream of Chicken or
• Cream of Mushroom soup
• 1 cup milk
• 1/4 teaspoon dry mustard
• 1/4 teaspoon pepper
• 5 cups thinly sliced, peeled
• potatoes (about 1 1/2 lbs.)
• 1/3 cup freshly grated Parmesan
• cheese (divided)
• 2 1/2 cups Sunshine Cheez-It Original
• Crackers (crushed to 1 1/2 cups)
• 1 tablespoon butter or margarine,
• melted

Details

Adapted from snackpicks.com

Preparation

Step 1

1. In medium saucepan cook onion in 1 tablespoon butter until tender. Stir in soup, milk, mustard and pepper. Set aside.

2. In 12 x 8 x 2-inch baking dish coated with cooking spray, layer half of the potatoes. Drizzle with half of the soup mixture. Sprinkle with 2 tablespoons of the Parmesan cheese. Top with remaining potatoes and remaining soup mixture. Tightly cover with foil. Bake at 325°F for 1 1/2 hours or until potatoes are nearly tender.

3. Meanwhile, in small bowl toss together remaining Parmesan cheese, SUNSHINE CHEEZ-IT Original snack crackers and 1 tablespoon butter.

4. Carefully, remove foil from potatoes. Sprinkle with cracker mixture. Bake, uncovered, at 325°F for 15 minutes more or until potatoes are tender. Let stand for 10 minutes.