This recipe, adapted from “The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soup,” by Diane Phillips, puts a soup mix and dried herb blend to work on this side dish.
Herbed scalloped potatoes
Preparation time: 20 minutes
Cooking time: 1 hour
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Standing time: 10 minutes
Yield: 8 servings
6 medium red potatoes, about 2 pounds
1 1/2 cups half-and-half
1 envelope (1.8 ounces) leek soup mix
1 teaspoon dried Italian herbs
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 cups grated mixed Italian cheeses
1. Heat oven to 400 degrees. Slice each potato lengthwise in half; slice crosswise into 1/8-inch thick slices. Spread into lightly greased 21/2-quart baking dish.
2. Whisk together the half-and-half, leek soup mix, herbs, pepper and salt; pour over the potatoes. Sprinkle with the cheese. Bake 30 minutes. Reduce heat to 350 degrees; bake until tender and browned, about 20 to 30 minutes. (If the potatoes brown too much, cover with foil.) Let stand 10 minutes before serving.
Nutrition information per serving:
290 calories, 30% of calories from fat, 10 g fat, 6 g saturated fat, 30 mg cholesterol, 29 g carbohydrates, 11 g protein, 915 mg sodium, 1.4 g fiber