My husband, Jim had put his request in for these Cheesy Potatoes for some time, so I decided that they would be a great accompaniment to the Roasted Chicken and the Summertime Cornbread Salad I was making. I also cooked a pot of Cream Peas, with bacon drippings, we had shelled and put in the freezer last summer. I never have to worry about what I cook, if Jim is going to like it or not, he is my greatest fan in my cooking arena. He is also in the kitchen helping me more time than I can tell you.
Cheesy Potatoes4 large russet potatoes, peeled and sliced 1/4-inch
6 cups cold water
1 tablespoon coarse salt
1 tablespoons freeze dried onions
1 tablespoons freeze dried chives
1 teaspoon coarse black pepper
4 tablespoons butter, small dices
10 slices of soft cheese, divided
1 cup half & half
1 can cream of mushroom soup
1-1 1/2 cup cheddar cheese, shredded
Preheat oven 375 degrees F. In a large saucepan, add potatoes, cold water, and salt. Boil potatoes until fork tender. Drain potatoes and layer half of the potatoes in a 3 quart baking dish. Sprinkle half of each of the following on the potatoes; dried onions, chives, black pepper, and butter. Arrange 5 slices of cheese on top and begin the layering process again. Mix together the half and half with the soup and pour over the layered potatoes. Sprinkle cheddar cheese evenly over the top. Bake in the oven for 30 minutes or until cheese is bubbly. Take out of the oven and let cool 15 minutes before serving.