Cheesy Cheaty Au Gratin Potatoes
This dish reminds me of the au gratin side served at a now defunct family chain restaurant that my family used to frequent. More important, it's my kids’ favorite dish that I make. And, it's incredibly easy! Serves 4-6 Michael Kassel, Create Cooking Challenge: Easy Peasy entrant, WKAR viewer
Recipe Ingredients
- - 4 russet potatoes
- - One 8 oz. bag of shredded cheddar
- - Two 10.5 oz. cans of cream of potato soup
- - 2 tablespoons of real or fake bacon bits
- - 1 tablespoon of paprika
Recipe Instructions
- Peel 4 russet potatoes and cut them lengthwise and then cut each half into 1/8" thin slices. Place in two cups of water in a microwave safe bowl. Microwave the potatoes for 6, 5, and 4 minutes, stirring between each separate heating. Drain the water.
- Line an oven safe glass dish with parchment paper. Place a layer of half of the pre-cooked potatoes at the bottom. Cover with a full can of cream of potato soup and then half an 8 oz. bag of shredded cheddar. Sprinkle a tablespoon of bacon bits atop the cheddar.
- Start a second layer consisting of the rest of the potatoes, another full can of cream of potato soup, the other half of the bag of shredded cheddar, and another tablespoon of bacon bits.
- Top liberally with paprika for taste and flavor.
- Place in an oven preheated to 350 for 26 minutes. Remove and let cool, as it will be hot.