This is an updated classic, and also my motivation for figuring out how to make cream of chicken soup from scratch.
These potatoes are a homestyle recipe - full of dairy and fat and other very, very good things. They are comfort food at its finest, with cubed potatoes boiled till just tender and then baked with all sorts of creamy cheese until soft and bubbling. They also come together faster than you might think, and they last for days in the fridge - if you can keep them around that long!
Creamy Cheesy Potatoes
6 potatoes, peeled and chopped into small cubes
1 can cream of chicken soup, or a little over 1 cup of homemade
1/2 cup sour cream
4 ounces (1/2 package) cream cheese
3/4 cups grated sharp cheddar cheese
1/4 cup sliced scallions
1/4 cup milk
3 tablespoons fresh Italian parsley, chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
In a large saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until tender. Drain and rinse with cold water.
Mix the soup, sour cream, and cream cheese. Stir in the grated cheese, green onions, milk, garlic, and salt and pepper. Stir in the cooked potatoes. Transfer mixture to a 2-quart rectangular baking dish.
Bake in a 350°F oven for 25 to 30 minutes or until heated through.