• 8 large red potatoes
  • 3 tablespoons butter
  • 1onion, chopped
  • 2 cloves garlic, chopped
  • 1 (10.75 ounce) cancondensed cream of broccoli soup
  • 1 (10.75 ounce) cancondensed cream of celery soup
  • 1 cup milk
  • salt and pepper to taste
  • 4 cups shredded Cheddar cheese
  • Directions

  • Step 1

    Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.


  • Step 2

    Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put thepotatoes in the prepared dish.

  • Step 3

    Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.

  • Step 4

    Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

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