This is one of my family’s favorite recipes. There are rarely any leftovers. The soup and cheese combine to make a gravy of sorts that is just divine. I hope you try these potatoes. They will surely be worth your time.
Cheddar Baked Potatoes
- 1 can cream of mushroom soup
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 4 medium baking potatoes, peeled and sliced 1/4 inch thick (about 4 cups)
- 1 1/2 cups (or more) shredded sharp cheddar cheese
In a bowl, combine soup, pepper, and paprika. In a greased 2 qt glass baking dish, arrange potatoes in overlapping rows. Sprinkle cheese over potatoes. Spoon soup mixture over cheese. Cover with foil and bake 45 minutes at 400 degrees. Uncover and bake 10 minutes or until fork tender. Serves 6 (or 4 large servings).