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Title: Favorite Cheesy Potatoes
Categories: Potatoes, Dairy, Cheese, Herbs, Soups
Yield: 12 servings

3 1/2 lb Potatoes; peeled, in 3/4"
- cubes
10 1/2 oz Cream of potato soup;
- undiluted
1 c French onion dip
3/4 c Milk
2/3 c Sour cream
1 ts Minced fresh parsley
1/4 ts (ea) salt & pepper
16 oz Velveeta; diced
Additional minced fresh
- parsley

Set oven @ 350-|F/175-|C.

Place potatoes in a Dutch oven; add water to cover.
Bring to a boil. Reduce heat; cook, uncovered, until
tender, 8-12 minutes. Drain. Cool slightly.

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.

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
additional parsley. (Potatoes will thicken upon
standing.)

Brenda Smith, Curran, Michigan

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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