Cheddar Herb Potatoes
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These Cheddar Herb Potatoes are the perfect compliment to any main dish. They're a cinch to make and are just as good the next day!
What You'll Need
- 3 large Idaho potatoes (or 5 medium), washed and peeled
- 3 fresh basil leaves, finely chopped
- 2 fresh chive blades, finely chopped
- 1 sprig rosemary, finely chopped
- 1 (10-3/4-ounce) can cream of mushroom soup
- 1/2 cup 1% milk
- 3 tablespoons butter
- 1/2 small white onion
- 1 cup shredded sharp Cheddar cheese, divided
- salt to taste
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Slice potatoes 1/3-inch thick. In a large bowl, combine herbs, soup, milk, butter, onion, and 3/4 cup cheese.
- Line bottom of prepared baking dish with half the potatoes. Sprinkle with salt, then pour half the soup mixture over. Repeat layers. Sprinkle remaining cheese evenly over top.
- Bake covered 45 minutes, then uncover and bake 10 to 15 additional minutes, or until potatoes are fork-tender.
- If you don't have time to chop herbs, you can use already prepared ones.
- Feel free to slice the potatoes thicker if you like, but be sure to increase the cooking time.
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 309
- Calories from Fat 139
- Total Fat 15g 24 %
- Saturated Fat 8.5g 43 %
- Trans Fat 0.2g 0 %
- Protein 9.5g 19 %
- Cholesterol 36mg 12 %
- Sodium 563mg 23 %
- Total Carbohydrates 34g 11 %
- Dietary Fiber 4.6g 18 %
- Sugars 4.3g 0 %
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