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Favorite Cheesy Potatoes

TOTAL TIME: Prep: 30 min. Bake: 45 min. YIELD: 12 servings
My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a wonderful recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan

Ingredients

  • 3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes
  • 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
  • 1 cup French onion dip
  • 3/4 cup 2% milk
  • 2/3 cup sour cream
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) Velveeta, cubed
  • Additional minced fresh parsley

Directions

  • 1. Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 8-12 minutes. Drain. Cool slightly.
  • 2. In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish.
  • 3. Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with fresh parsley. (Potatoes will thicken upon standing.)

Nutrition Facts

1/2 cup: 294 calories, 16g fat (10g saturated fat), 42mg cholesterol, 813mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 10g protein.

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