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Recipe Name: Double Cheese Scalloped Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 10

Sue Woodward
3 Pound(s) Russet potatoes
1 Teaspoon(s) Paprika
1 Onion, chopped
3/4 Cup(s) Red bell pepper, chopped
1/2 Cup(s) Fresh Parsley, chopped
1 Cup(s) Grated Swiss cheese, packed
About 4 oz.
1 Cup(s) Grated sharp white cheddar
packed about 4 oz.
2 Cup(s) Half and Half
Butter 13x9" baking dish. Add potatoes to large pot of boiling
water.Boil until just tender, about 30 mins. Drain. Cool. Peel and
slicepotatoes.Preheat oven to 350~. Place half of potato slices in
prepared dish.Season with 1/2 tsp. paprika, salt, and pepper. Top with
half of onion,bell pepper, and parsley; then half of each cheese. Cover
with remainingpotatoes. Season with remaining paprika, salt, and
pepper. Top withremaining onion, bell pepper, parsley, then cheeses.
Pour half and halfover potatoes. Cover; bake 30 mins. Uncover. Press
potatoes down withspatula to even thickness. Bake uncovered until
liquid is absorbed andtop begins to brown, about 45 mins. Cool
slightly.Source: Bon Appetit, 6/93Posted to MM-Recipes Digest by
"Robert Ellis" <>on Sep 26, 1998

Nutrition (calculated from recipe ingredients)
Calories: 190
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 12.1mg
Sodium: 46.9mg
Potassium: 811.1mg
Carbohydrates: 31.6g
Fiber: 3.6g
Sugar: 2.4g
Protein: 7.4g

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