Real Home Cookin’

Cheesy Au-gratin Potatoes (serves 12) - page 1 of 2

Ingredients:

• 12 large potatoes boiled in their skins (or a 2 pound package of frozen, shredded hash brown potatoes)
• 2 tablespoons melted butter
• 1-10 oz. can of cream soup (mushroom, chicken, or celery)
• 10 oz. milk
• 1-16 oz. container of sour cream
• 2 cups shredded cheddar cheese
• 6-8 green scallion onions with tops (or 1 tablespoon dried onion)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon dried parsley

Topping Ingredients:

• 2 cups of (choose one of the following): crushed corn flakes; special K cereal; potato chips; bread or cracker crumbs; french fried onion rings
• 2 tablespoons melted butter
• 2 tablespoons parmesan or shredded cheddar cheese       (cont. on page 2)

Cheesy Au-gratin Potatoes - page 2 of 2

Step-by-Step Cooking Instructions:

1. Peel the skins off the boiled potatoes. Cut the potatoes onto thin slices and layer them in a 9"x 13" baking dish. (Frozen hash brown potatoes (thawed), or reconstituted dehydrated hash browns can be used instead of fresh potatoes).
2. Pour the melted butter over the potatoes.
3. In a medium sized mixing bowl stir together the cream soup, milk, sour cream, cheese, onions, and seasonings.
4. Pour the mixture over the potatoes and gently mix together.
5. Bake in a preheated 350° oven for 20 minutes or until mixture bubbles.
6. In a separate bowl combine( the topping of your choice) crushed corn flakes, special K cerial, potato chips, French fried onion rings in a can, bread, or cracker crumbs, butter and cheese.
7. Sprinkle topping over potato mixture and bake another 20 minutes until bubbly and the crumbs are slightly toasted. Salt and pepper to taste.