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Submitted by: Leah Hickman
from Pataskala, OH
Originally shared on the web 02/23/2011
2 10-3/4 oz. cans cream of potato soup
2 15-oz. cans sliced potatoes, drained
1 pt. whipping cream
1 c. milk
1 c. shredded Cheddar cheese
Pour soups, potatoes, whipping cream and milk into an ungreased 2-quart casserole dish; mix well. Cover and bake at 400 degrees for 45 minutes to one hour. Ladle into serving bowls; sprinkle with cheese. Makes 6 servings.
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