approx. 5 lbs potatoes
1 can cream of chicken
1/5 cups sour cream
2 cups cheddar cheese
1 cup mayo
1 large bunch green onion, chopped finely
pepper and any other spices you like

Preheat to 375

Peel, boil and drain potatoes. Put into a lasagna-type baking pan.

Mash up the potatoes a bit so that they’re a little smooth but with a bunch of small chunks of potato in there too.

In a large pan over medium heat, add all of the other ingredients and stir often until everything is combined and sauce is completely smooth.

Pour over potatoes. Bake for 45 min or until slightly brown and bubbly.

This tastes the best the next day, so you can bake it the night before and just quickly reheat the next day.

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