1.4 kg potatoes, peeled & cut into medium pieces 3 lb
1 cream of chicken soup (10 oz / 284 ml)
125 ml sour cream 1/2 cup
50 ml cream cheese, softened 1/4 cup
30 ml butter, melted 2 tbsp
175 ml cheddar cheese, shredded 3/4 cup
50 ml green onions, sliced 1/4 cup
50 ml milk 1/4 cup
1 ml garlic salt 1/4 tsp
pepper to taste
In a large saucepan, cook potatoes, covered in boiling water for 10 to 12 minutes or until just tender. Drain, rinse with cold water. Drain again.
Meanwhile, in large bowl, stir together soup, sour cream, cream cheese and butter. Stir in 1/4 cup (50 ml) cheddar cheese, 3 tablespoons (40 ml) onion, milk, garlic salt and pepper. Stir in cooked potatoes. Transfer mixture to baking dish.
Bake in preheated 350 F (180 C) oven for 25 to 30 minutes or until heated through. Sprinkle with remaining cheese. Let stand about 5 minutes or until cheese melts. Sprinkle with remaining onion.
Serves: 10