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- 3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted 1 cup French onion dip 3/4 cup 2% milk 2/3 cup sour cream 1 teaspoon minced fresh parsley 1/4 teaspoon salt 1/4 teaspoon pepper 1 package (16 ounces) process cheese (Velveeta), cubed Additional minced fresh parsley
Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly.
In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish.
Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.