You can't get much easier than this. Tender cheesy potatoes with smokey bacon....Oh Yum.
Cheesy Potatoes with Bacon
8-10 medium potatoes (cut into ½” cubes)
1 can cream of mushroom soup (undiluted).
1 ½ cups half and half or cream
1 envelope Hidden Valley ranch dressing mix
2 cups shredded cheddar cheese (divided)
salt and pepper
6 bacon slices (cooked until crispy and crumbled)
Pre-heat the oven to 350 degrees. Grease a 9 x 13 inch casserole dish and set aside.
Add potatoes to a large pot. Add enough water to cover the potatoes and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Then drain well and pour into the casserole dish.
In a bowl mix together cream of mushroom soup, half and half (half milk and half cream), ranch dressing, 1 cup of the cheese, salt and pepper. Pour over potatoes in the casserole dish. Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top.
Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender and sauce is bubbly. Sprinkle with extra bacon and additional salt and pepper to taste.
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