Cheesy Creamy Garlic Potatoes

Cheesy Creamy Garlic Potatoes

Time: 1 hrs 20 mins


  • 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)


  • 1 Set oven to 350 degrees F.
  • 2 Grease a larger-size casserole dish (enough to hold the mixture, I use my white 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.
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