In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Monday, June 24, 2013


Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:15

Categories    : Vegetables


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  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.




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.



  "This recipe multiplies and divides well."

Start to Finish Time:


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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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