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!



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


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

  • 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