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Categories:
potatoes onions garlic Havarti cheese Parmesan cheese butter salt cream of mushroom soup milk parsley
Viewed: 53 - Published at: 2 years agoIngredients
- 6 medium potatoes
- 2 large Spanish onions
- 1 head garlic, peeled and roughly sliced
- 1/2 lb jalapeno havarti cheese, cubed
- 1/2 lb parmesan cheese, sliced
- 1/4 cup butter, cubed
- salt & freshly ground black pepper
- 1 (14 ounce) can cream of mushroom soup
- 2 cups 2% low-fat milk
- 1/4 cup parsley, chopped
Method
- Wash and scrub the potatoes, towel dry and slice about 1/4 inch thick, best with a madolin.
- Peel onions and slice about 1/4 inch thick with a mandolin.
- Remove as much paper skin from garlic as possible with out taking apart, slice as a whole on mandolin, pick out the rest of the skin and the base of the bulb and discard.
- Spray casserole with veggie spray and place a layer of potato slices on the bottom.
- Mix the onion rings and the garlic slices to gether and place a layer on top of the potatoes.
- Season with salt and freshly ground pepper.
- Sprinkle a few cubes of havarti cheese and a couple of slices of parmesan cheese and some butter cubes on top.
- Repeat layers ending with cheese and butter on top.
- Whisk together mushroom soup, milk and parsley, until combined.
- Pour mixture carefully over top of potato onion layers.
- Carefully lift layers to allow mixture through if necessary.
- Place casserole on middle rack in 325f degree oven for 3 to 4 hours or until potatoes are tender and top is browned and crisp.
