Recipe by Derf
Wonderful stuff!! Definately not for weight loss. Don't be afraid of all that garlic, it really mellows with the cooking and is delicious.
Top Review by NurseJaney
WOW !! Talk about labor intensive !! Derf, don't know where you got "25 min. prep" ! -- was in the kitchen ALL day, the day before Christmas Eve !! Since it was noted to bake for 3-4 hours, I did 3, the night before, then let it warm for almost an hour before serving. Must say the appearance wasn't very "festive" - but the flavors were wonderful ! I was serving 9, including 2 12 year olds, so increased by 2 potatoes, and kept an eye for drying out -- added about another 1/2 cup milk after an hour or so. EVERYONE had (at least) 2 helpings -- couldn't see my sil's plate, but was great accompaniment to our traditional Imperial Crab and broccoli casserole (this time #11168) Won't be my usual Wednesday night fare, but was a big hit for the family !! Thanks, Derf P.S. -- wouldn't "mandolin" the garlic again -- chopping with a knife or even slicing bulbs, would take LESS time !
- 6 medium potatoes
- 2 large Spanish onions
- 1 head garlic, peeled and roughly sliced
- 1⁄2 lb jalapeno havarti cheese, cubed
- 1⁄2 lb parmesan cheese, sliced
- 1⁄4 cup butter, cubed
- salt & freshly ground black pepper
- 1 (14 ounce) can cream of mushroom soup
- 2 cups 2% low-fat milk
- 1⁄4 cup parsley, chopped
Directions See How It's Made
- Wash and scrub the potatoes, towel dry and slice about 1/4 inch thick, best with a madolin.
- Peel onions and slice about 1/4 inch thick with a mandolin.
- Remove as much paper skin from garlic as possible with out taking apart, slice as a whole on mandolin, pick out the rest of the skin and the base of the bulb and discard.
- Spray casserole with veggie spray and place a layer of potato slices on the bottom.
- Mix the onion rings and the garlic slices to gether and place a layer on top of the potatoes.
- Season with salt and freshly ground pepper.
- Sprinkle a few cubes of havarti cheese and a couple of slices of parmesan cheese and some butter cubes on top.
- Repeat layers ending with cheese and butter on top.
- Whisk together mushroom soup, milk and parsley, until combined.
- Pour mixture carefully over top of potato onion layers.
- Carefully lift layers to allow mixture through if necessary.
- Place casserole on middle rack in 325f degree oven for 3 to 4 hours or until potatoes are tender and top is browned and crisp.