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French Onion Scalloped Potatoes

French Onion Scalloped Potatoes
  • Prep 15 min
  • Total 60 min
  • Servings 8
Jazz up oven-baked Betty Crocker* potatoes with ranch dressing, rich cream and crunchy French-Fried onion rings.
December 1, 2009

Ingredients

  • 2 boxes (141 g each) Betty Crocker* Creamy Scalloped Potatoes
  • 1 package (28 g) ranch salad dressing and seasoning mix
  • 3 ½ cups (975 mL) boiling water
  • 2 cups (500 mL) half-and-half
  • ¾ cup (175 mL) chopped red bell pepper
  • 1 can (2.8 oz) French-fried onions
  • 2 tbsp (25 mL) chopped fresh parsley, if desired

Steps

  • 1
    Heat oven to 375°F. In 13x9-inch glass baking dish, stir together both sauce mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both pouches of potatoes and the bell pepper.
  • 2
    Bake uncovered 35 minutes or until potatoes are tender. Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving.

  • Substitution: No red pepper? Use green pepper instead.

Nutrition Facts

Serving Size: 8
Calories
280
Total Fat
12g
Saturated Fat
5g
Trans Fat
1 1/2g
Cholesterol
20mg
Sodium
1150mg
48%
Total Carbs
37g
Dietary Fiber
2g
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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