Creamy Potato Bake

“From a soup can label.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 kg potato, peeled & thinly sliced
  • 420 g condensed cream of chicken soup
  • 34 cup skim milk
  • black pepper, to taste
  • 12 cup fresh breadcrumb
  • 12 cup tasty cheese, low-fat

Directions

  1. Preheat oven to 220°C Lightly grease an 8 cup ovenproof, microwave safe dish.
  2. Evenly layer potatoes in prepared dish. Cover with plastic wrap and microwave 10 minutes or until potatoes are just tender.
  3. Combine soup, milk, and pepper. Pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers.
  4. Combine breadcrumbs and cheese and sprinkle over potato mixture. Bake for 15-20 minutes or until hot and golden.

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