With the holidays approaching, I thought I would make a few easier, or at least faster, recipes for that busy time of year. No one enjoys scalloped potatoes more than we do (me and the hubby), but we don’t eat them often, not only because they’re loaded with calories and fat, but because they just take so long to bake. I was having a craving for them recently, and with not much time left to make them, I had to experiment on whether or not microwaving them would work. Sure enough, it did! They turned out perfectly! So, when you’re having a craving for scalloped potatoes, consider this recipe. I’m sure you’ll enjoy it as much as we did.
In a hurry, but can't wait over an hour for scalloped potatoes to bake? Microwave them in just 20 minutes!
Ingredients:
Instructions:
Tips
For Those Intolerant to Corn, Soy, Sugar, or Chemicals:
Whipping contains carrageenan which may be either derived from corn or soy. Diglycerides may contain a small amount of glucose and other chemicals. If one of these items describes you, use whole milk instead of non-fat milk and whipping cream if you are allergic to either.
Though these were excellent, you may reduce the cheese to as low as 1 cup.
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