Recipe By :Jan
Patterson
Serving Size :
4 Preparation Time :0:15
Categories :
Vegetables
Amount Measure
Ingredient -- Preparation Method
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4 whole potatoes -- peeled and sliced
2 cups cheese -- grated
1/2 whole
onion -- minced
1 can cream of mushroom soup
1 can milk
salt and pepper -- to taste
Preheat oven to 350 F.
Spray or butter an 8 x 8 cake pan.
Whisk the soup and milk togeter in a bowl.
Pace a layer of potatoes in the bottom of a baking dish.
Top wit a layer of onion
Top with a layer of cheese (whatever flavor you prefer--I
use either cheddar, or pepper jack or a combination of the two)
Pour 1/2 of the soup mixture over the layers.
Repeat layers. Cover with foil.
Place pan on a cookie sheet in case it should boil over
and place in the pre-heated oven.
Bake for 45 minutes or until potatoes are softened. Remove foil and let the top brown slightly.
Refrigerate leftovers.
TO PREPARE IN AN OVEN SET TO COME ON AT A LATER TIME.
As long as all your potatoes are covered by liquid you
can mix this up the night before and refrigerate. The potatoes must be covered or they will
blacken. Place in a cool oven and set
your oven per manufacturers instructions
Time it so that you will be home to take teh foil off the
last 15 minutes.
Description:
"This recipe
multiplies and divides well."
Start to Finish Time:
"1:15"
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Per Serving (excluding unknown items): 171 Calories; 4g
Fat (22.9% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber;
9mg Cholesterol; 296mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Serving Ideas : Serve them as a side dish with any meat,
fish or poultry. Simply change up the
cheeses and soup/white sauce to meet the flavor theme of the meal.
NOTES : I make these potatoes with a variety of cheeses
and a variety of potatoes be they white, Yukon Gold, or red potatoes. I also use a variety of cheeses and cream of
soups for entirely different tastes. For
example consider cream of chicken soup, and a mixture of cheeses that contain
cream cheese to go with chicken. For
smoked brisket I go with a cheddar/pepper jack blend and add just a bit of
cayenne pepper to spice them up using cream of mushroom soup. Don't be afraid to experiment. This recipe also works well with homemade
cream of soups, or just plain white sauce mixed with shredded cheese.
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