Ingredients:
4 cups thinly sliced potatoes ( skin on)
2 cups shredded cheddar cheese ( or more if desired)
2 -3 tablespoons barbecue sauce
pepper
1/4 teaspoon oregano
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1/3 cup milk
2 tablespoons grated parmesan cheese (optional)
salt
1/2 teaspoon paprika
Directions:
Set oven to 350 degrees.
Grease a casserole dish, any size to hold the potatoes.
In a large bowl, combine 1-1/2 cups cheese, soup, milk, Parmesan cheese (if using), BBQ sauce and the seasonings; mix well to combine, stir in the potatos.
Transfer the mixture into a greased casserole dish.
Cover, and bake for 1 hour and 15 minutes.
Uncover, sprinkle the remaining 1/2 grated cheddar cheese on top.
Bake for another 10-15 minutes more, or until the cheese has melted.
Servings: 4
Time preparation: 10 min.
Time total: 85 min.