Autumn Scalloped Potatoes
8 large red potatoes
3 tbsp butter
½ onion, chopped
2 cloves garlic, chopped
1 can cream of broccoli soup
1 can cream of celery soup
1 cup milk
2 cups desired cheese, grated
1 tsp each, salt, pepper, dill, cilantro, and parsley
Preheat oven to 350º. Grease a casserole dish.
Peel potatoes, slice 1/8 inch thick and place in casserole dish. Melt butter
in a large saucepan. Cook garlic and onions. Stir in soups, milk and spices.
Add half of the cheese and cook until cheese is melted. Pour mixture over
the potatoes, top with remaining cheese. Cover with aluminum foil and cook
for 45 minutes. Remove foil and cook for 10 minutes longer.