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
Prep the potatoes and then boil them until just tender. Drain thoroughly, then add them to a greased 9×13 casserole dish.
Preheat oven to 350F and move the rack to the middle position.
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.
Pour the mixture over the potatoes then toss (I use two spoons) and smooth them out in an even layer.
Top the potatoes with the remaining cheeses and then bake, uncovered, for 45 minutes.
Let it sit for 5-10 minutes prior to serving.
Recipe and picture from https://www.saltandlavender.com/cheesy-potatoes/