TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 2 servings


  • 2 cups sliced peeled potatoes (1/4-inch slices)
  • 2/3 cup condensed cream of mushroom soup, undiluted
  • 1/4 cup milk
  • 1/4 cup shredded cheddar cheese
  • 1/8 teaspoon pepper
  • 2 to 4 tablespoons french-fried onions

Nutritional Facts

3/4 cup: 270 calories, 9g fat (5g saturated fat), 22mg cholesterol, 688mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 8g protein.


  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12 minutes or until potatoes are almost tender. Drain. In a bowl, combine soup and milk. Stir in cheese and pepper.
  2. In a greased shallow 1-qt. baking dish, layer half of potatoes and half of soup mixture. Repeat layer. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until bubbly and onions are golden brown. Yield: 2 servings.
Originally published as Au Gratin Potato Casserole in Cooking for One or Two Cookbook 2003, p252

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