When we have a holiday family gathering I usually volunteer to bring a potato dish and end up making holiday mashed potatoes. But the nice thing about being in charge of the potatoes is that there is a whole variety of things you can make with potatoes. This year, for Easter, I did something a little different and it turned out great. This recipe made enough for six adult and two kids.
6-8 Large Red Potatoes(cut into 1 inch cubes with the peels left on)
1 Can Cream of Mushroom Soup
1 Can Cream of Potato Soup
2 Tsp Onion Powder
2 Tsp Garlic Powder
1 Cup Heavy Whipping Cream
1/2 Cup Shredded Parmesan Cheese
First,preheat the oven to 375. Next, evenly place all the cubed potatoes into a large baking dish(13×9). In a separate mixing bowl, mix together the soups, onion powder, garlic powder, and whipping cream. Mix until well blended. Next, pour the soup mixture over the potatoes and sprinkle the Parmesan cheese over the top. Cover and bake at for 45 minutes then bake uncovered for an additional 15 minutes.
This really is a simple recipe and the dish was empty by the time dinner was finished!