Extra Cheesy Au Gratin Potatoes Recipe

Ingredients

2

                        boxes Betty Crocker™ au gratin potatoes

1 1/2

cups finely shredded sharp Cheddar cheese (6 oz)

1 1/2

cups finely shredded Monterey Jack cheese (6 oz)

1/4

cup grated Parmesan cheese

3 1/2

cups water

2

cups half-and-half

1

can (2.8 oz) French-fried onions (about 2 cups)

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from au gratin potato boxes), and Cheddar, Monterey Jack and Parmesan cheeses in baking dish.

In 3-quart saucepan, heat water to boiling, stir in sauce mixes (from au gratin potato boxes) with whisk until dissolved. Stir in half-and-half. Pour over potatoes and cheese in baking dish. Bake 30 to 35 minutes or until potatoes are tender.

Stir potatoes; sprinkle with onions. Bake 5 to 7 minutes longer or until French-fried onions are golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

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