Harris teeter, scalloped potatoes with creamy sauce mix

Short Description

Scalloped PotatoesDehydrated Potato With Preservative (sodium Bisulfite), Enriched Flour (wheat Flour, Niacin, iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Salt, Maltodextrin, Whey, Corn Syrup Solids, Partially Hydrogenated Soybean Oil With Emulsifier (mono- And Diglycerides), Cheddar Cheese (milk, Cheese Culture, Salt, Enzymes), Hydrolyzed Corn And Soy Protein, Monosodium Glutamate, Buttermilk, Reduced Lactose Whey, Dextrin, Sugar, Corn Starch, Dehydrated Celery, Soy Flour, Chicken Fat, Natural And Artificial Flavor, Autolyzed Yeast Extract, Disodium Phosphate, Dehydrated Onion, Spice, Color (paprika, Yellow 6 Lake, Yellow 5 And 6, Turmeric), Dehydrated Garlic, Sodium Caseinate, Blue Cheese (cultured Milk, Salt, Enzymes), Lactic Acid, Citric Acid, Disodium Guanylate, Disodium InosinateOven: Preheat oven to 400 degrees F. Combine 2 cups boiling water, 2 tablespoons margarine (or butter) , and 3/4 cup 2% milk in a 1-1/2 quart baking dish. Stir in cream sauce mix. Add potato slices and stir thoroughly. Bake at 400 degrees F uncovered about 35 minutes (or until potatoes are tender). High Altitude: Heat oven to 425 degrees F. Microwave: Combine 2-1/2 cups hot water and 2 tablespoons margarine (or butter) in a 2 quart microwave-safe baking dish. Stir in cream sauce mix. Add potato slices and stir thoroughly. Cover and microwave on High for 15 minutes. Stir in 3/4 cup 2% milk. Cover and microwave on High 5 minutes longer. Stir. Let stand 5 minutes. Stovetop: Heat potatoes, sauce mix, 2 cups hot water, 2 tablespoons margarine (or butter), and 3/4 cup 2% milk to boiling in 2 quart saucepan over high heat, stirring occasionally. Reduce heat; cover and simmer 15 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is as thick as you'd like. (Sauce will thicken as it stands). High Altitude: Increase simmer time to 21-23 minutes.

Long Description