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Florentine Potatoes
Ingredients
4 cups thinly sliced russet or red potatoes
1 can (10 ounces) condensed cheddar cheese soup
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small onion, chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon juice
2 cloves garlic, minced
Black pepper to taste
2 cups shredded Swiss cheese, divided
Directions
Combine the cheddar cheese soup, spinach, onion, parsley, lemon juice, garlic, 1 1/2 cups of the cheese and pepper to taste. Mix well. In a lightly greased 2-quart baking dish, put a small amount of the sauce on bottom. Cover with a layer of potatoes. Repeat layers until all the sauce and potatoes are gone, ending with the sauce. Cover with foil and bake at 375 degrees F about one hour. Uncover, sprinkle with the remaining cheese, and bake 15 minutes more.