Easy Cheesy Potatoes Casserole goes with almost any meat dish, reminds everyone of home, and satisfies the stringy, melty cheese craving.
– russet potatoes – cream of mushroom soup – cream – half and half or whole milk can be substituted – salt – ground black pepper
Preheat the oven to 400° F. Wash and dry the potatoes and then slice them 1/4-inch thick and cut each slice into quarters.
In a large mixing bowl, pour cream of mushroom, cream, salt, ground pepper, onion powder, and 1 cup of shredded cheese. Mix until all ingredients are combined.
Add the potatoes to the mixtures and mix until all potatoes are covered with the mushroom/cream mixture.
In a 9 x 13 baked dish, pour 1 tablespoon of olive oil and pieces of butter in the bottom of the dish. Add the potatoes and spread them evenly.
Cover with aluminum foil and bake in a preheated oven for 30 minutes. (Until it is nice and bubbly, and you have a slight crisp on the edge.)