We were on the hunt for something quick and easy to grab for dinner again last night as we were busy with jobs around the house. We needed something we could quickly stick in the oven for an hour whilst we tinkered around the house and in the garage.
With a quick glance in the cupboard and the fridge the potato bake was looking like favourite. We always enjoy this dish despite it not being the healthiest in the world.
Preparation is so simple its untrue. Layer sliced potatoes into the bottom of an oven proof dish.
Then in a large bowl mix a can of cream of mushroom soup, a carton of sour cream, 100g grated cheese (I used 50% reduced fat mature cheddar but any cheese you prefer will do) and some chopped bacon. This was the last of our smoked Berkshire bacon so we must pick some more up this weekend!
Next pour half of your soup mixture over the potatoes, then add another layer of sliced potatoes and finally top with the remainder of the soup mix. Bake in the oven for an hour at 200 degrees.
The potatoes should be lovely and soft and tender to the touch. Be warned this comes out of the oven super hot and ready to burn the roof of your mouth!