Monday, October 6, 2008

Jen B's Top Secret Cheesy Potatoes

I think it's clear by now that we have a love for cheese at our house. It runs pretty deep. One of the first times I cooked for the husband I was making something with cheese in it and asked him if I should add more. He retorted that, "There's no such thing as too much cheese." Obviously our relationship was meant to be. If nothing else, we'll always have cheese.

So, a few months ago Jen B. and I along with our friend Laura went on a crazy road trip to San Diego. Why crazy you ask? Because it was us and our three two-year-old boys and Laura's baby girl who was only two or three months old. All of us in a one bedroom condo. For four days I think it was. We were all pretty ready to come home by the end of the trip. We had a good time, but we were ready for the boys to have some daddy time.

Anyway, we each took a turn making dinner while we were there, and these potatoes were part of Jen's dinner. They were AWESOME. I was so excited when she posted them on her blog. Not that she wouldn't have given me the recipe if I asked (well, I assume she would have but who knows...), but this way I don't have to remember where it is, I can just find it on her blog. God Bless cooking blogs, huh. ;)

Jen's Top Secret Cheesy Potatoes
2 cans of Campbell’s cheddar cheese soup, undiluted
5-7 medium Russet or Yukon Gold potatoes, sliced into thin disks
1 cup Shredded cheese (Colby, Mild Cheddar, or Monterrey jack), divided
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
Salt and Pepper to taste (don’t be shy)
Cooking spray

Preheat over to 400 degrees.

Coat glass 9x13 casserole dish with cooking spray and set aside.

Peel and slice potatoes into thin disks and place in mixing bowl. Season the potato disks with ½ cup of shredded cheese, onion powder, garlic powder, paprika, salt and pepper. Mix to combine so each piece of potato is coated with spice/cheese mixture.

Combine seasoned potato mixture with both cans of undiluted Cheddar Cheese soup. Mix until potato mixture is well coated with spices and soup.

Dump cheesy potato mixture into greased casserole dish, spread in an even layer. Sprinkle top with remaining ½ cup of shredded cheese.

Cover with foil and bake for 40 minutes. After 40 minutes has elapsed, remove foil and bake and additional 20-30 minutes uncovered (top should be golden brown in spots, cheese should be melty, and potatoes should be fork tender). Total cook time should be approx. 1 hour, but can be a little longer depending on if the potatoes are done.

Let sit for approx. 5-10 minutes until potatoes are set and they are cool enough to serve.


Mmmmm...don't they sound so good? Are you jealous? Don't you wish you were here with us for dinner tonight? Mmmm...I can't wait. They were ridiculously easy to put together, too, which I love. I of course added more cheese, but only becauase the bag of cheddar I had on hand didn't have quite a full cup, so I put that in with the potatoes and then topped the potatoes with a Colby Jack blend. Mmmmm. Lots of cheese!!


The potatoes were yummy, but they weren't as good as when Jen made them. She and I discussed it today, and I maybe should have put in more seasonings or more cheese. I don't measure out spices, so I just eyeballed what I thought was right for the garlic and onion powder. I also maybe should have left them in a few minutes longer, just so the cheese on top could brown up a bit. The potatoes were cooked enough, the cheese on top could have just been a little more brown. This was a really easy way to do potatoes, so I'll definitely make it again but just add more seasoning and/or more cheese next time.

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