This is another hybrid recipe from my mom. She found it in a magazine about 25 years ago, and we have been making it in my family ever since. I have jazzed it up with some additional spices and ingredients that were not in the original recipe.
I named it "Top Secret" because an old co-worker of mine kept asking for the recipe whenever I brought leftovers for lunch. I would tease her and say that the recipe was "top secret" and I could not divulge my information. This game went on for about 2 years...every time I brought these potatoes to work. When I found another job and put in my notice to quit, I finally wrote down this recipe and gave it to her. The name stuck and that is what we call this dish now.
Jen's Top Secret Cheesy Potatoes
Ingredients:
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
Directions:
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.
***This recipe will self destruct***
1 comment:
My husband was just asking me if we had a made from scratch "scalloped potatoe" recipe since they're my favorite. We've previously always made them from the box. Now I'm going to try yours! I'm very excited.
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