This is one of those recipe that you can change up however you like, but this is the way I go about it.
What you need:
Potatoes – I like to use red potatoes, mostly because you don’t have to skin them. You just clean them, cut them up and go. You’ll need enough for 1 layer to cover the bottom of your backing dish.
Onion – I usually dice up one large onion for this, I prefer a good yellow onion.
2 Cans of Cream of Mushroom soup
Cheese – lots of cheese… I love cheese and don’t believe you can ever have too much in something like this. I love a sharp Cheddar cheese! For this I used Sargento’s 4 State Cheddar shredded cheese. Delish!
So, I said this was simple. Here is what we do.
Step 1 – Clean and cut up all the potatoes.
Step 2 – cook up some bacon
Step 3 – add the 2 cans of Cream of Mushroom soup. Mix in some of the Bacon with the soup and potatoes. Make sure to save a little bacon though.
Step 4 – cover with cheese
Step 5 – crumble the saved bacon and add to the top
Step 6 – Cook for 45-60 min on 350 (or until the potatoes are good and cooked!)
Step 7 – Enjoy bacon-y cheesy creamy potato goodness!