Cheddar Baked Potato Slices
Submitted by jenj3
Sliced russet potatoes layered with cheddar cheese and cream of mushroom soup, baked until fork-tender and bubbly. A 5-ingredient side dish that pairs with just about everything.
YIELD
6 servingsPREP
15 minCOOK
55 minREADY
1 hrsFive ingredients. One baking dish. That’s all it takes to get golden, bubbly, cheesy potatoes on the table.
Thin-sliced russets get shingled in overlapping rows, blanketed with shredded cheddar, and smothered in a paprika-spiked cream of mushroom soup. Covered and baked until tender, then uncovered to let the top get golden and slightly crisp around the edges.
This is the kind of old-school side dish your grandmother made, and she was right. It goes with roast chicken, grilled steak, baked ham, or honestly just a fork and zero shame.
Kitchen Tips
- Slice the potatoes evenly at about ¼ inch thick so they cook at the same rate. A mandoline is your friend here.
- Don’t skip the covered baking time. The foil traps steam and cooks the potatoes through. Without it, you’ll get crispy tops and raw centers.
- Swap in pepper jack cheese for a spicy kick, or mix cheddar with Gruyere for something a little more grown-up.
Ingredients
Directions
In small bowl, combine soup, paprika and pepper.
In a greased 2 qt. oval baking dish , arrange potatoes in overlapping rows.
Sprinkle with cheese; spoon soup mixture over cheese.
Cover with foil; bake at 400 deg. for 45 min.
Uncover; bake 10 min. more or until potatoes are fork tender.
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