Delicious Wednesday's #3

Buttermilk Potato Casserole

1 1/2 cup mayonnaise

4 lb bag potatoes

1 1/2 cup buttermilk

3 cans cream mushroom soup

2 cups sharp cheese
(you can always add more cheese if you like it)

Boil whole potatoes. Once you can stick a fork into them remove them from the water and let them cool. You can put them in the fridge or an ice bath.

Mix mayonnaise, buttermilk and cream mushroom soup in a bowl. After potatoes have cooled slice and start layering potatoes, creamy mixture and cheese on a baking dish.

Continue layering until all the potatoes and mixture is gone. The top layer should be the creamy mixture topped with sharp cheese. Bake at 350 for an hour.

Tips: To save time on the prepping, cook the potatoes the night before. Instead of shredding two cups of cheese, buy a bag of pre-shredded cheese.

Serves: 8-10 People

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 My husband's Aunt Nicole made this potato casserole, it was so delicious and full of flavor! Everyone was getting up for seconds while we were at her home for dinner this past weekend!
Nicole was kind of enough to give me the recipe so I thought I would share it with you this week!

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Picnik collage

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