Cheesy Creamy Garlic Potatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 -9 large russet potatoes, peeled and sliced
• 2 (10 1/2 ounce) cans mushroom soup, undiluted (can use 2 cans golden mushroom soup also)
• 1/3 cup whipping cream
• 1/3 cup sour cream
• 250 g velveeta cheese, cubed small (can use more)
• 1/4 cup butter, melted
• seasoning salt
• fresh ground black pepper
• 1 tablespoon minced fresh garlic
• 1 small onion, chopped (can use 3-4 green onions also)
• 2/3 cup grated parmesan cheese, divided (or to taste)

Recipe

• 1 set oven to 350 degrees f.
• 2 grease a larger-size casserole dish (enough to hold the mixture, i use my corning ware 13 x 9-inch baking dish for this).
• 3 place the sliced potatoes in the the baking dish.
• 4 in another bowl, combine the soup, sour cream, cubed velveeta cheese, whipping cream, melted butter, seasoning salt, (i use about 1 teaspoon) and pepper to taste minced garlic, chopped onion and 1/3 cup parmesan cheese; mix well to combine.
• 5 pour over the potatoes in the dish; mix/toss to coat.
• 6 top with remaining 1/3 cup (or to taste) grated parmesan cheese.
• 7 bake, covered for about 1 hour and 15 minutes, or until potatoes are tender, (uncover for the last 15 minutes of baking).
• 8 note about 15 minutes before removing from oven, if desired sprinkle about 1 cup of grated cheddar cheese on top, then return to oven for about 15 minutes, this is optional only.