This is a twist on macaroni & cheese...using potatoes!
1 egg, slightly beaten
1 - 10.5 oz. can of cheese soup
¾ c. sharp cheddar, grated
½ c. sour cream
½ tsp. Garlic powder
¼ tsp. Ground black pepper
4 large or 6 medium russet potatoes
½ C. sharp cheddar, grated
½ c. plain breadcrumbs
No nutrition information available
Pre-heat oven to 400 degrees. In a medium bowl, lightly beat the egg. Add cheese soup, grated cheddar, sour cream, garlic powder and pepper and mix until well combined. Peel potatoes and dice them into approx. ½” cubes. Place potatoes in a 3-quart casserole dish (a 2.8 liter 8x10x3 is what I use) and pour cheese mixture over them. Stir until potatoes are coated. Sprinkle with the top with cheese and breadcrumbs. Place in oven and bake for about 1 hour or until potatoes are tender. Remove from oven and allow to cool for a few minutes before serving.