This uber-cheesy bake boasts creamy potato soup to boost the flavor factor in this crowd-pleasing side.
What You Need
Original recipe yields 24 servings
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1 can (10-3/4 oz.) condensed cream of potato soup
2 cloves garlic, minced
2-1/2 lb. red potatoes (about 8), very thinly sliced
1 cup shredded CRACKER BARREL Vermont Sharp-White Cheddar Cheese
2 Tbsp. chopped fresh chives
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Let's Make It
Heat oven to 350ºF.
Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
Bake 55 min. or until potatoes are tender.
Sprinkle with chives.
How to Slice Potatoes Evenly
When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes into a bowl of cold water until ready to cook to prevent them from darkening.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.