Souper Easy Au Gratin Potatoes
Get ready to elevate your comfort food game with Souper Easy Au Gratin Potatoes, a cheesy, hearty side dish that’s as effortless as it is delicious! This recipe combines tender slices of Russet potatoes with a rich and creamy sauce made from condensed cream of mushroom soup and heavy cream, seasoned with garlic and onion powder for an extra punch of flavor. Layers of sharp cheddar and Parmesan cheese create a golden, bubbly topping that’s absolutely irresistible. Perfect for weeknight dinners or special occasions, this dish requires just 15 minutes of prep before baking to perfection in the oven. Garnish with fresh parsley for a touch of brightness, and you’ve got a comfort food classic that pairs beautifully with roasted meats or your favorite veggies. Keywords: au gratin potatoes, cheesy potatoes, easy potato side dish, comfort food recipes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 can (10.5 oz) Condensed cream of mushroom soup
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Peel the russet potatoes and slice them into thin rounds, approximately 1/8-inch thick. Use a mandoline slicer for even thickness, if available.
In a medium-sized mixing bowl, whisk together the condensed cream of mushroom soup and heavy cream until smooth.
Stir in the garlic powder, onion powder, salt, and ground black pepper to the soup mixture.
Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the soup mixture over the potatoes, spreading evenly with a spatula.
Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the layer of potatoes and soup mixture.
Add the remaining potato slices on top and pour the remaining soup mixture over them, smoothing it out evenly.
Sprinkle the second cup of shredded sharp cheddar cheese over the top, followed by the grated Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking uncovered for an additional 20 minutes, or until the cheese is golden and bubbly and the potatoes are fork-tender.
Carefully remove the dish from the oven and let it rest for 10 minutes before serving, allowing the sauce to thicken slightly.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.3 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
