Products Used In This RecipeChicken Breader Mix
2/3 cup House-Autry Chicken Breader
2 pounds thinly sliced potatoes
1 small Vidalia onion, sliced
1 3/4 cups heavy cream
1/2 tsp white pepper
1/4 tsp nutmeg
Preheat oven to 350°F. Combine cream, white pepper and nutmeg; set aside. Place potato rounds, onions and House-Autry Chicken Breader in a resealable plastic bag. Seal and shake until vegetables are thoroughly coated. Remove from bag and layer in a greased 2-quart casserole dish. Pour cream mixture evenly over potatoes. Bake for 50-60 minutes or until potatoes are tender, slightly browned, and mixture is bubbly. Cool for 10 minutes before serving.