Golden Mushroom Cheese Potatoes Recipe

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Golden Mushroom Cheese Potatoes

Paula Collier


Elegant enough for a prime rib dinner or a potluck

pinch tips: How to Peel Potatoes






1 Hr


1 Hr


5 lb
idaho potatoes, boiled and peeled
2 can(s)
campbell's golden mushroom soup
2 pkg
16 slice count american cheese slices
1/4 c
milk, to thin soup
1 stick
butter, unsalted

Directions Step-By-Step

Boil potatoes whole until done (when peels come away a bit). Mix soup cans with the milk to thin and set aside. When potatoes are cool enough to handle, gently remove peels and make a layer of sliced potatoes in 9x13 pan (they should overlap slightly). Spoon 1/3 of the soup mixture over potatoes. Dot with pats of butter. Then layer with slices of cheese. Repeat process, making 3 layers. Bake in oven at 350(covered with foil) about 45 minutes. Remove foil and bake another 15 minutes, just to make the top layer of cheese a bit brown and bubbly.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy