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Preparation Time: 30 minutes
Cooking time: 45 minutes
Serves: 12
If served as twelve portions, provides 294 cals, 26g fat (of which 10g saturates), 6g sugar and 0.8g salt per portion.
Ingredients
- 3½lb potatoes (approximately 7 medium-sized), peeled and cut into ¾ inch cubes
- 1 can (10½oz) condensed cream of potato soup, undiluted
- 1 cup French onion dip
- ¾ cup 2% milk
- ⅔ cup sour cream
- 1 tsp minced fresh parsley
- ¼ tsp salt
- ¼ tsp pepper
- 1 package (16oz) Velveeta, cubed
- Additional minced fresh parsley
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8 - 12 minutes. Drain. Cool slightly.
2. In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13in x 9in baking dish.
3. Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15 - 20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.)
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