This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
The inspiration for these potatoes came from Oklahoma Natives on Facebook, whose recipe I adapted to ingredients that were available in my kitchen. For example, we always have fat-free half & half in our refrigerator, so that's what went into making this dish. It was a big hit at our Thanksgiving table!
6 russet potatoes,
peeled and cut into bite-size pieces
1 (10 oz.) can cream of mushroom soup
1¼ cups milk
1 envelope Hidden Valley dry ranch dressing mix
1 cup shredded cheddar cheese, divided
salt and pepper to taste
2 Tbsp. Oscar Mayer real bacon bits or 2 bacon strips, cooked & crumbled
1.Place potatoes in a saucepan and add
cold water to cover.
2.Bring to a boil and simmer on medium
heat for 10 minutes.
3.Drain potatoes and place in a
greased 9” x 13” baking dish.
4.Stir soup, milk, salad dressing mix,
½ cup cheese, salt and pepper, in a bowl.
5.Pour mixture over potatoes and bake,
uncovered, at 350°F for 25 minutes.
6.Remove from oven, sprinkle with bacon
and remaining cheese.
7.Cover and set aside for 10 minutes or until cheese melts.