- 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.