Recipe by Donna J Smith
"Everyone wants the recipe for this very cheesy dish. It can also be made with dry stuffing sprinkled over the top before baking."
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2 (10.75 ounce) cans
condensed Cheddar cheese soup
1 1/2 cups
2 1/2 cups
processed cheese, cubed
shredded Cheddar cheese
Incredibly delicious! Instead of placing the mixture into a baking dish and then into the oven, I put it in my large crock pot and keep it warm that way. It's great for potlucks & family gatherings and more "gourmet" than scalloped potatoes! It's always a hit wherever I bring it.
Tasty but did not blow my socks off. First, I used 10 med size potatoes and although I followed the recipe regarding the cheese/milk/soup mix, I only poured about 3/4 over all...I could tell that there would be excess of sauce. Sure enough, when I served, I let it sit 10 minutes before serving hoping that the cheese would thicken, but it was still very runny. Now, I am a cheese lover...I mean cheese tops almost everything in our house, esspecially potatoes but after this cheesy meal, I have had my fill of cheese to last a week. IF I make again, I will use more potatoes (or larger ones), use 1 can of soup, half the milk, half the processed cheese and less sour cream.
These were great! I used garlic & onion powders instead of the minced onion (just lazy that night) and sprinkled dried onion rings on the top. I didn't use quite as much sour cream & didn't measure the cheddar cheese (just sprinkled until the top was covered). It was even better warmed up a few nights later!!!
Yummy!!! I even made this a little easier by using a bag of Simply Potatoes (for every 5 servings), which are diced uncooked potatoes with onion. The disadvantage is that since that means you also skip the step where the potatoes are cooked, they end up not being quite as tender as they could be. Maybe there is a solution for that. But for busy working moms, it still turned out very tasty and pretty quick!
i only had 1 can of cheddar so i used that & 1 can cream of mushroom, i used 3/4 c milk and only 1/2 lb "processed cheese" and this recipe was STILL entirely too artificial cheese tasting. "dotting" the butter on top, when you take the potatoes out of the oven the grease runs everywhere its EXTREMELY unattractive. this recipe needs alot of doctoring, its a heart attack in a pan.
Another five star recipe on Allrecipes.com. Is this a great website or what? These potatoes are excellent. Very quick, very easy, and very tasty. I boiled the potatoes and then just slashed trough them with a knife while they were still in the pan. No need to cool them first. The sauce looked runny, but thickened up while in the oven. I'll be making this recipe again, and again, and again.
This was amazing. Everyone loved it. I don't know how anyone can compaling about it. Very cheesy! I tried some havarti and jalapeno cheese in it too.
Gourmet INDEED!! These were wonderful. I didn't add the cheese soup because I didn't have any, but they still turned out great. I added crunched bacon and chives on it for the last 10 minutes. This will definitely become a family staple in our house. Thanks for the GREAT recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Cheese Potatoes
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 152
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