Last week as I was making my weekly shopping list, I saw some Yukon gold potatoes in our pantry. I made a mental note that I needed to make something with them over the weekend. On Saturday afternoon, I decided to use the potatoes to make a side dish for our evening meal. I am calling it pantry potatoes because I rummaged through my pantry and kitchen for the ingredients.
Here is the recipe:
4 cups of peeled Yukon potatoes sliced thin
1 can of cream of celery soup
1/2 cup of sour cream
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
one and one half cups of shredded white cheddar cheese
1 teaspoon of smoked paprika
Preheat oven to 375 degrees. Spray a 9 x 13 inch pan with cooking spray. Place the sliced potatoes in a thin layer in the bottom of the pan. Season the potatoes with the salt and pepper. Combine the cream of celery soup with the sour cream, onion powder and garlic powder. Spread over the top of the potatoes. Add the cheddar cheese evenly on top of the soup mixture. Add the paprika.
Bake in the oven for 30 to 45 minutes.
We really enjoyed the potatoes but if I was making them again, I think I would add one half cup of milk to the soup and sour cream mixture.
Wouldn’t this be a great thing treat for a mid week meal? We will certainly be eating leftovers on Wednesday as that is our “leftover” day.
Wishing you a great week and thanks for stopping by.