"souper" potatoes au gratin
An easy au gratin recipe. Great with pork. If you prefer to leave skin on potatoes, scrub well.
Blue Ribbon Recipe
If you want an extremely easy and delicious potato side dish, give these au gratin potatoes a try. The cheddar cheese soup mixture is cheesy, slightly tangy, and flavorful thanks to dried minced onions. Once baked, the sauce is creamy and coats every potato. Once baked, the cheddar cheese sprinkled on top is bubbly and enhances the cheesiness of these au gratin potatoes.
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 large russet potatoes (baking potatoes)
- 1 can condensed cheddar soup (10.75 oz)
- 1/4 cup dried chopped onion flakes
- 1 tablespoon dried minced chives
- 1/2 cup sour cream
- 1/2 cup milk
- salt and pepper, to taste
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese
How To Make "souper" potatoes au gratin
-
Step 1Preheat oven to 375 F. -
Step 2Peel potatoes and cut each potato in half lengthwise. Cut each half into 1/4 inch slices.
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Step 3In a medium bowl, mix remaining ingredients, except butter and cheese. Stir well.
-
Step 4Coat a casserole with non-stick cooking spray. Layer half the potato slices in the bottom. Spoon half the sauce over the layer.
-
Step 5Repeat with the remaining potatoes and sauce. Dot with butter.
-
Step 6Cover with foil and bake for 1 hour.
-
Step 7Uncover, sprinkle with cheese, and bake uncovered another 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Collection:
Festive Feasts
Keyword:
#au-gratin
Keyword:
#Potatoes
Method:
Bake
Culture:
American
Ingredient:
Potatoes
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