Potatoes Cheddar Herb

By sassy47

Ingredients

• 3 large Idaho potatoes (or 5 medium), washed and peeled
• 3 fresh basil leaves, finely chopped
• 2 fresh chive blades, finely chopped
• 1 sprig rosemary, finely chopped
• 1 (10-3/4-ounce) can cream of mushroom soup
• 1/2 cup milk
• 3 tablespoons butter
• 1/2 small white onion
• 1 cup shredded sharp Cheddar cheese, divided
• salt to taste

Preparation

Step 1

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Slice potatoes 1/3-inch thick. In a large bowl, combine herbs, soup, milk, butter, onion, and 3/4 cup cheese.
Line bottom of prepared baking dish with half the potatoes. Sprinkle with salt, then pour half the soup mixture over. Repeat layers. Sprinkle remaining cheese evenly over top.
Bake covered 45 minutes, then uncover and bake 10 to 15 additional minutes, or until potatoes are fork-tender