BEST CHEESY POTATOES EVER!
Steps:
- Pre-heat oven to 450 degrees. Grease 13 x 9 inch pan, at least 3” deep.
- Slice potatoes. Try to keep the slices uniform in size and not too thick, this will increase the cooking time.
- Pour both cans of cheese soup into a large bowl, add 1 and 1 half cans of warm water and whisk. The soup mixture will stay lumpy, but you should be able to keep a slightly thick consistency.
- Spoon a small amount of the soup mixture into the bottom of the greased pan, just enough to coat the bottom. Layer potatoes in pan-about halfway overlapping each other.
- Sprinkle half the chopped onions on the first potato layer, followed by salt and pepper to taste, then pour half the cheese soup mixture on to the potatoes, cover with a little less than one whole bag of the shredded cheese.
- Layer the rest of the potatoes and repeat the steps until all ingredients are used. You should have 2 to 3 layers of potatoes. Finish by covering the top with the reserved cheese.
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Potatoes should be tender but not falling apart, and the cheeses bubbling (if potatoes seem too hard, continue baking time).
- Remove the foil and continue baking 15-20 minutes until toasted brown on top and a knife inserted feels like its going through softened butter. Let sit for 15 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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