These potatoes are easier than pie!
Wait, pie really ain’t all that easy!
Who came up with that anyhow?
One day, because I was really busy with my masters and probably hadn’t cooked in weeks – sigh, poor me-a friend brought me supper.
Perfectly portioned meatloaf, side of cheesy potatoes, and the perfect serving of nanner puddin’.
Ohhh those potatoes… they were the perfect balance of cheese and gratin.
And to my amazement, when I asked for the recipe – they were easy!
I happened to have some baked potatoes left in my fridge and they were cinch.
Just needed some cheese, and a can of cream of’.
Start with some bakers, believe I had four in my fridge.
If you’re starting from scratch, poke the potatoes with a fork, sprinkle with kosher salt, wrap in foil and bake about an hour at 350.
I’ve also been reading about the crock pot version! Wrap those bakers and cook on high for 4 hours, no need to heat up the whole house!
I really need to use less exclamation marks.
Once they’re baked, and cooled some, slice ’em up.
In a bowl, add one stick of melted butter, and one can of cream of mushroom soup.
We refer to it as “cream of” because really any “cream of” will work, regardless of whether it’s cream of mushroom, celery, or chicken.
Also add 1/2 cup of milk.
I also had some parsley in the fridge, so chop up some of that.
Chives would be yummy too!
There I go, exclaiming again.
Stir it around, add some salt and pepper.
I’m really a fan of that coarse ground black pepper, and kosher salt, really packs the flavor punch.
Pour all that in a baking dish. Top with shredded cheese.
I had this DELICIOUS aged cheddar I bought from the farmer’s market, it was made locally, a black pepper cheddar, it was good.
Even better on these taters.
Bake at 350 for 30 minutes, until the whole tater goodness is heated throughout.
If your cheese is getting too brown, cover with foil until the last 5-10 minutes; you should be golden!
~Peace, Love, and Taters Y’all
Easy Cheesy Potatoes
4 large potatoes
1 can cream mush soup
1/2 cup milk
1/2 cup butter, melted
1/4 cup chopped parsley
salt and pepper
1 cup shredded cheese
Bake 4 potatoes one hour and cool.
Slice your taters.
In a bowl, add 1/2 cup milk, 1 can of cream of mushroom soup, and 1/2 cup of melted butter.
Add salt and pepper to taste, and chopped parsley.
Toss to coat, and transfer to large baking dish.
Top with shredded cheese, and bake at 350 for 30 minutes, until potatoes are heated throughout.