FAVORITE CHEESY POTATOES

Favorite Cheesy Potatoes image

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. -Brenda Smith, Curran, Michigan

Provided by Taste of Home

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1 cup French onion dip
3/4 cup 2% milk
2/3 cup sour cream
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) process cheese (Velveeta), cubed
Additional minced fresh parsley

Steps:

Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly., In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 294 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 813mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.