Rating: 4.5 stars
25 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.

  • Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

Editor's Note:

Please note the addition of Dijon mustard and differences in serving sizes when using the magazine version of this recipe.

Nutrition Facts

223 calories; protein 9.9g; carbohydrates 20.4g; fat 11.5g; cholesterol 31.9mg; sodium 468.1mg. Full Nutrition
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