Scalloped Potatoes, Onions And Garlic - cooking recipe

Ingredients

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

Preparation

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.