Cheeeeeeezy potatoes!!!! Yeah, it’s like that today. Make these potatoes, they are great. And even better as leftovers. Great to have on hand for the busy days of the holiday season.
- 9 x 13 pan of peeled and sliced potatoes
- 1 box of gluten free cream of mushroom soup (I used Pacific brand)
- 1 C coconut milk (or gf chicken stock)
- 1 cup of grated cheese
- plus more to sprinkle on top.
Warm the soup and milk on the stove, add cheese. Stir until cheese is melted.
Pour over sliced potatoes. Bake uncovered at 350 for an hour or more, … until the potatoes are cooked through.
Sprinkle on some more grated cheese and toast the top. Say CHEEESY POTATOES!