Twice the Cheese Potatoes |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A nice, easy way to add potatoes to your meal. Simply seasoned but still with great flavor. Ingredients:
1 (10 3/4 ounce) can cheddar cheese soup |
1/2 cup milk |
4 cups potatoes, sliced about 1/8 inch thin |
1/2-1 large onion, chopped finely |
1 tablespoon parsley flakes |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup monterey jack cheese, shredded (or cheese of your choice) |
Directions:
1. Preheat oven to 350'.
2. Wash and slice potatoes, you may choose to peel off skin but I like to leave it on.
3. In a medium bowl, combine soup, milk, parsely, paprika, salt and pepper.
4. In a greased or non-stick pan, layer 1/2 the potatoes, 1/2 the onion, and 1/2 the cheese.
5. Repeat layers until ingredients are all used up, then pour soup mixture over all.
6. Bake potatoes 30-45 minutes or until tender
7. You can top with another handful of cheese and bake just until it melts before serving if desired.
8. Let stand 5-10 minutes before serving.
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