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Potatoes Au Gratin

I usually make these from scratch, but it was a real low energy day, so I took the easy way out. They turned out cheesy and delicious, and everyone loved them. This is the way I will make them from now on.
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Ingredients:

  • 6 big potatoes sliced thin, enough to fill your casserole
  • 2 cups grated cheddar cheese
  • 1 can Campbell's cheddar cheese soup, undiluted
  • 1/3 cup cream

If you change the amount of potatoes, adjust the cheese accordingly. Use the kind of cheddar you like, sharp, mild, etc. You can also use a different cheese soup, nacho cheese, for instance)

Directions:

Layer half the potatoes in your casserole dish. Sprinkle on pepper to taste (I don't add salt as the cheese and soup are salty already). Spread the cheese soup over top of them, and half the grated cheese. Layer on the rest of the potatoes, and half the rest of the cheese. Drizzle with the cream.

Cover and bake 1 hour at 325 degrees F. Remove from oven and sprinkle on the rest of the cheese. Return to the oven without the cover and bake for another 15 minutes, or until the potatoes are tender. If the cheese starts to brown before the potatoes are done, cover loosely until done.

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By Free2B from North Royalton, OH

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Food and Recipes Recipes CasserolesJanuary 8, 2012
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