Cheddar Baked Potato Slices
-1 can (10.75 oz) Cream of Mushroom Soup (recipe says Campbell’s, I say whatever brand you like-I used reduced sodium)
-1/2 tsp. paprika
-1/2 tsp. ground pepper
-4 medium baking potatoes, cut into 1/4″ slices (about 4 cups)
-1 cup shredded Cheddar cheese
1. In a small bowl, combine soup, paprika, and pepper (I whisked together until smoothish).
2. In greased 2-qt oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese (I put just a little bit extra on there…we love cheese); spoon soup mixture over cheese.
3. Cover with foil; bake at 400 F for 45 minutes. Uncover; bake 10 more minutes or until potatoes are fork tender.
Makes 6 servings.
J LOVED this recipe. He likes when I cook and likes what I cook but it isn’t often that he’ll make the effort to say “____ was really great.” He absolutely loved it. Normally I abhor recipes like this (you know, the ones with Cream of Blah soup as the selling point), unless it’s my mom’s tuna casserole (it’s tuna-y and cream of soup-y and maybe a little trashy but it’s soooo good), but I needed a low-maintenance side dish so I could focus on the Honey-Dijon tenderloin. I made mine in a Pyrex pie plate so the potatoes were layered a little deeper than they would have been in an oblong baking dish like the recipe calls for, so it took a few extra minutes of cookification.