The other day a large bag of left over potatoes was lying around the house. Since we didn’t have any specific plans on what to do with them I figured au gratin would be an awesome side to all the fall dishes we had been preparing, and since I don’t really care for the instant kind I got to thinking; Homemade potato chips would make a great au gratin dish and we’d have left over chips to boot.
I left the skins on, cause it’s easier, and started slicing and frying. As the freshly fried chips were cooling on the paper towels I rummaged through the cabinets to find a can of cheese soup to go with my grated cheese but no dice. I would have to go to the store.
Regretting this run since I was already knee deep in frying a ton of potatoes, my eyes landed on the can of condensed mushroom soup we keep stocked. The family loves mushrooms so we always keep extra on hand and as the ‘tato ’shroom combination ran through my head it just seemed to work.
Awwww Gratin Potatoes
10 potatoes de-eyed and sliced thin
2 cans condensed cream of mushroom soup
1 can milk
5 cups vegetable oil
Seasoning salt to taste (I used adobo seasoning sparingly)
- Heat oil in large heavy skillet on medium-high heat to almost smoking
- Fry potato slices till almost crisp and dry on paper towels
- Mix soup and milk in large bowl till smooth
- Lightly grease 8 x 10 baking pan and completely cover bottom of pan with fried potatoes
- Season potatoes and smother with soup mix
- Repeat process for each layer till soup is spent
- Bake in 400 degree oven for 20 minutes or till soup bubbles, serve
The soup made a great addition to the potatoes and it was a total hit with my family. I doubt it was any healthier than the cheesy style but as long as it doesn't have all the chemicals in it who cares.