Rich Creamy Scalloped Potatoes
|Condensed cream of celery soup/Condensed cream of mushroom soup||1 Can (10 oz) (284 Milliliter)|
|Chopped parsley||50 Milliliter, chopped|
|Sliced raw potatoes||1 Liter, sliced (4 Cups)|
|Onion||1 Small, thinly sliced|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
Combine soup, milk, parsley and pepper.
In a buttered 1.5 L (1 1/2 quart) casserole, arrange alternate layers of potatoes, onion and sauce.
Dot top with butter; sprinkle with paprika.
Cover; bake at 160°C (325°F) for 1 1/2 hours, uncover; bake 15 minutes more or until potatoes are done.