Cheesy Picnic Potatoes
Creamy and cheesy, these picnic potatoes are perfect for outdoor gatherings, combining tender sliced potatoes with flavorful cheese and smoky barbecue notes.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine 1 1/2 cups shredded Cheddar cheese, cream of mushroom soup, milk, barbecue sauce, oregano, salt, and pepper in a large bowl.
- Stir in sliced potatoes until well coated.
- Transfer the mixture into a shallow buttered 1 1/2-quart baking dish.
- Cover with aluminum foil.
- Bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes or until potatoes are tender.
- Remove from oven and sprinkle with remaining 1/2 cup cheese and paprika.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the mixture before baking. If you want a bit of heat, try mixing in a teaspoon of hot sauce or diced jalapeños. You can also substitute the Cheddar cheese with a blend of Monterey Jack and Pepper Jack for extra flavor. If you have leftovers, consider using them in a breakfast casserole or alongside your favorite brunch dish.
Serving Suggestions
These Cheesy Picnic Potatoes are perfect as a side dish for grilled meats or barbecues. They pair beautifully with a fresh salad or steamed vegetables for a balanced meal. For a complete picnic spread, serve alongside sandwiches or wraps, and consider including a refreshing Blue Moon Drink to complement the flavors.
Storage & Reheating
Store leftover Cheesy Picnic Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but the oven will help retain their creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Picnic Potatoes contains roughly 1025 calories, with 35g protein, 188g carbohydrates, and 40g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (320% of the Daily Value), and iron (222% of the Daily Value). It also contributes 90g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of pre-sliced ones?
Yes, you can use fresh potatoes! Just make sure to slice them thinly and evenly for uniform cooking. If you're short on time, using pre-sliced potatoes can save you prep time, but fresh ones will provide a great texture and flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step and store it in the refrigerator for up to 24 hours. When you're ready to bake, just add about 10 minutes to the cooking time since it will be starting cold from the fridge.
What can I use instead of cream of mushroom soup?
If you don't have cream of mushroom soup on hand, you can substitute it with a homemade béchamel sauce or use cream of chicken soup for a different flavor. Additionally, for a vegetarian option, consider using a vegetable cream soup or a dairy-free alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).