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PrissiePant’s Cheesy Potatoes
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Description
This was a holiday staple growing up in my family. I always referred to it as “cheesy potatoes” and that is what it forever shall be in my world.
Ingredients
- 6 whole Peeled Russet Potatoes
- ¼ cups Milk
- 1 can (10.75 Oz. Can) Golden Mushroom Soup
- 1 dash Paprika
- 1 dash Pepper
- 2 Tablespoons Butter
- 1 cup Shredded Sharp Cheddar
Preparation
Cut the potatoes into thick slices and then boil until tender.
Meanwhile, mix the milk, soup, seasonings and butter.
Once the potatoes are done, drain and then line a 13×9 greased dish. Be sure to overlap the potatoes.
Pour the soup mixture over the potatoes, then cover with cheese (reserve some for topping again later).
Cover with foil and bake for 30 minutes at 350ºF.
Uncover and top with more cheese and bake for 5-10 more minutes.
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Marie @ My Culinary Calling on 7.1.2011
yum! Mushroom soup makes anything delish! I am making these for a potluck tonight.