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Categories:Viewed: 69 - Published at: 3 years ago
Ingredients
- 1 (8 oz.) pkg. cream cheese, softened
- 1 1/2 tsp. vanilla, divided
- 1/2 c. finely chopped walnuts
- 1 loaf French bread
- 4 eggs
- 1 c. heavy cream
- 1/2 tsp. nutmeg
- 1 jar apricot preserves
- 1/2 c. orange juice
Method
- Use microwavable roasting rack or cookie sheet and spray lightly with nonstick cooking spray.
- Wash and slice unpeeled potatoes as thin as possible, 1/8-inch or less.
- Russet or new potatoes work well.
- Only slice what will fit on one cooking tray, usually one medium-sized potato.
- Place slices of potato on sheet in a single layer.
- Leave plain or sprinkle with any seasoning like salt-free Mrs. Dash, Lawry's seasoned lite salt, granulated garlic or powder, granulated onion or powder, or mix your own.
- Cook 8 to 10 minutes on High (100% power), uncovered, until the potatoes turn light brown.
- Rotate the cooking tray once if the potatoes are cooking unevenly.
- More time may be required if they are wet or if a larger cooking tray is used.
- Cool after cooking and store in Ziploc bags.
- Will keep well 2 to 3 weeks or more.
