Ingredients
- 3 pounds Russet potatoes peeled & diced
1 (10.5 ounce) can condensed cream of chicken soup- 1 cup sour cream
- 1/4 cup butter (1/2 stick) melted
- 1/3 cup scallions chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
- 2 cups grated sharp cheddar divided
- 1 cup freshly grated parmesan divided
Instructions
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Prep the potatoes and then boil them until just tender. Drain thoroughly, then add them to a greased 9×13 casserole dish.
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Preheat oven to 350F and move the rack to the middle position.
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Meanwhile, add the condensed soup, sour cream, melted butter, scallions, garlic powder, onion powder, salt, pepper, and half of each cheese to a prep bowl. Stir it together until smooth.
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Pour the mixture over the potatoes then toss (I use two spoons) and smooth them out in an even layer.
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Top the potatoes with the remaining cheeses and then bake, uncovered, for 45 minutes.
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Let it sit for 5-10 minutes prior to serving.
Recipe and picture from https://www.saltandlavender.com/cheesy-potatoes/
