Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

A rich, creamy sauce envelops sliced potatoes A very easy and delicious recipe with room for your own unique touches. This is my most requested dish at family get togethers. I don't like cheese very much, but I love these potatoes!

Ingredients Nutrition

  • 8 -10 peeled potatoes
  • 2 (10 1/2 ounce) cans Campbell's cheddar cheese soup
  • 12 cup milk
  • 14 cup butter
  • 13 cup finely chopped onion
  • 12 teaspoon pepper (or to taste)


  1. Cut potatoes in half lengthwise and slice 1/8" thick. Keep slices in cold water until all are ready to parboil. (It will keep them from darkening) You will need enough to fill a 13x9x2 pan to within 1/2" from the top.
  2. Parboil potato slices until halfway cooked. Pour into colander to drain.
  3. Preheat oven to 350 degrees.
  4. Melt the butter in a medium saucepan. Lightly saute' the onions to flavor the butter. Add the cheddar cheese soup and pepper and stir to mix thoroughly. Stir in milk to thin the sauce a bit.
  5. Place potato slices in a large bowl, and pour sauce over them. Gently fold the sauce and potato slices together.
  6. Spread evenly in a greased or sprayed 13x9x2 pan and bake at 350 degrees for 40 minutes or until the top potatoes begin to brown around the edges.
  7. If you like, you can top these with bread crumbs or shredded cheese before baking. I occasionally throw in a cup or so of 1/2" ham cubes for extra flavor.


Most Helpful

I did not like these as written. They will take quite a bit of doctoring. I halved the recipe using 4 russet potatoes. This just did not lend much flavor, and they were on the dry side.

ZaarAddict August 30, 2008

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