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Wednesday, October 14, 2009

Scalloped Potatoes

5 cups raw potatoes, peeled and thinly sliced
1 cup chopped onion
salt and pepper to taste
1 can cream of mushroom soup (or other cream soup)
1/2 cup sour cream
fresh parsley, chopped

Preheat oven to 190ºC (375ºF).  In greased 23x33cm (9x13 inch) baking pan, layer half the potatoes and onion and sprinkle with salt and pepper.  Repeat layer.  Combine soup and sour cream and pour over potato mixture.  Cover and bake for 1 hour.  Uncover and bake for a further 15 minutes.  Sprinkle with parsley.

* From Wanda E. Brunstetter's Amish Friends Cookbook

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