1 pound blue potatoes, diced
1/2 cup olive oil
1 tablespoon garlic powder
1 teaspoon white sugar
2 teaspoons baking soda
1 large onion, diced
1 1/2 teaspoons salt
1 (8 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1 quart water
3 tablespoons Dijon mustard
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Place blue potatoes in a medium mixing bowl. Sprinkle with flour and salt. Mix thoroughly. Pour into 12 9 inch round brazil or round baking pans. Pour on olive oil.
Heat 1 large skillet over medium heat. Dip sides of pans into water to cover. Place in oven to warm gently. Remove potatoes from oven, cool and peel.
Dredge in butter and olive oil. Combine garlic powder, sugar, baking soda, onion, salt, cream cheese and shredded cheese. Mix well.
Place potatoes and potatoes in a large saucepan. Bring to a boil. Lower heat and simmer, stirring occasionally, for 5 minutes or until potatoes are slightly browned.
Stir cream cheese into cream cheese mixture.
In a 2 quart casserole dish, layer blue potatoes with potato mixture, cream cheese mixture, cream of mushroom soup, and onion soup. Add water, mustard, oregano and salt. Cook over medium heat until heated through.