We had these potatoes the other night, along with some barbecue chicken. It was very tasty, although I wish it didn't involve pre-cooking the potatoes.
8 medium potatoes, peeled
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.
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