Ingredients
8 large red potatoes
3 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
1 can (10.75 oz) condensed cream of broccoli soup
1 can (10.75 oz) condensed cream of celery soup
240 ml milk
salt and pepper to taste
450 g shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease a large baking dish with butter.
Step 2
Wash and partially peel the red potatoes, leaving some peel on, then slice them into 3 mm thick rounds. Arrange the potato slices in the prepared baking dish.
Step 3
In a large pot over medium-high heat, melt the butter. Cook the chopped onion and garlic until soft and translucent, about 7-10 minutes. Stir in the broccoli soup, celery soup, milk, salt, pepper, and half of the Cheddar cheese. Cook until the cheese has melted. Pour the cheese mixture over the potatoes and top with the remaining Cheddar cheese. Cover the dish with aluminum foil or a lid.
Step 4
Bake in the preheated oven for 45 minutes. Remove the cover and continue baking until the cheese begins to brown, about 10 minutes more.