Description
A warm, comforting dish combining creamy goodness and tender potatoes, perfect as a side or a hearty main.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup onion, finely chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the soup and milk in a large mixing bowl until smooth.
- Layer half of the sliced potatoes in a greased baking dish.
- Add half of the chopped onions and half of the shredded cheese on top.
- Pour half of the soup mixture over the potatoes.
- Repeat the layers with the remaining potatoes, onions, and cheese.
- Add the last part of the soup mixture over the second layer.
- Season with salt and pepper to taste.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
- Cool slightly before garnishing with fresh parsley.
Notes
Let cool before storing in an airtight container. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg