Ingredients

• 1 10-oz can French onion soup
• 1 1-oz envelope dry onion soup mix
• 1/2 cup (1 stick) butter, melted
• 2.5 lbs russet potatoes
• 2 cups shredded gruyere cheese

Instructions

1. Preheat oven to 375 degrees.
2. Combine condensed soup, dry soup mix and melted butter in a large bowl then stir well.
3. Peel potatoes then cut into 1-inch pieces. Add potatoes to the soup mixture then stir to coat.
4. Pour everything into a 13x9 baking dish then spread potatoes evenly into dish.
5. Cover tightly with aluminum foil then bake at 375 degrees for 30 minutes.
6. Remove foil then continue cooking for 30-45 minutes or until potatoes are tender, stirring 2-3 times to ensure the potatoes cook evenly.
7. Top with shredded cheese, cover dish tightly with foil then let potatoes rest for about 5-10 minutes to soak up the soup mixture and allow for the cheese to melt.

• Do not prepare the condensed soup or soup mix – just add to the recipe as-is.
• I used 6 medium-large potatoes in this batch. You’ll just want enough potatoes to cover the bottom of a 13x9 baking dish.
• Substitute Swiss cheese or provolone for the gruyere if desired.
• Feel free to add more cheese! Four ounces yields about 2 cups of shredded cheese.
• You can only double the recipe if you have a baking dish large enough for the potatoes to remain in a single layer.
• I don’t think these could be cooked in a crock pot but if you prove me wrong, comment below to let us know!