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15 minutes
60 minutes
75 minutes
- 10 Yukon Gold potatoes, thinly sliced
- 0.25 cup chopped white onion
- 1 (10.75 ounce) can condensed cream of potato soup
- 3 cups shredded Cheddar cheese
- Preheat your oven to 350°F (175°C) to create the perfect cooking environment.
- Combine cream of potato soup, cream of mushroom soup, and onion in a bowl. Microwave for about 3 minutes until hot. Create a base of potato slices in a 9x13 inch baking dish. Layer with the soup mixture and sprinkle with cheese. Repeat layering until ingredients are exhausted.
- Cook in the oven until the potatoes are tender when pierced with a fork and the cheese is golden and bubbly on top, approximately 1 hour.
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