THOSE POTATOES

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Those Potatoes image

This recipe sure does potatoes right! The pepper jack cheese adds a delightfully subtle kick and the creaminess is simply to-die-for. I'd be proud to serve this dish for any type of event - from game night to holiday dinners!

Provided by Kerry Newton

Categories     Potatoes

Time 1h20m

Number Of Ingredients 7

5 medium yukon potatoes, peeled and sliced thin
1 can(s) cream of mushroom soup
1/2 c milk
1/2 c sour cream
8 oz jalapeno jack cheese, shredded
1 tsp sea salt
1 tsp ground black pepper

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Mix together soup with milk, sour cream, salt and pepper.
  • 2. Put a third of the sliced potatoes into your pan, spread overtop the potatoes a third of the soup mixture and then a third of your cheese. Repeat two more times.
  • 3. Cover with tin foil and bake for 45 minutes.
  • 4. Uncover your dish and cook for another 15 minutes. Enjoy!

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