|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 11mg||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scalloped potatoes are popular, but need an hour and a half to bake. If you want to enjoy scalloped potatoes but don't have much time, make these quick microwave scalloped potatoes. Use the food processor to slice the potatoes to save even more time.
2 pounds yukon gold
1 can cream of mushroom soup
1 1/2 cups milk
2 cups shredded cheddar cheese
Gather the ingredients.
Find a 9 x 13 baking dish or a 2-quart gratin dish that fits in your microwave, and spray it with cooking spray.
Use a knife or food processor fitted with the slicing blade to slice potatoes into 1/2-inch slices.
Stir together the cream of mushroom soup and milk in a large bowl.
Add potatoes. Stir to coat the potatoes well.
Pour into the prepared pan.
Cover loosely with plastic wrap, folding back a corner to allow steam to escape. Heat in the microwave on high for 5 minutes. Rotate the baking dish and heat on high for another 5 minutes.
Top with cheese. Heat another 10 minutes or until the potatoes are fork-tender.