Cheesy Ranch Potatoes

Ingredients:
5-6 medium potatoes
1 can condensed cream of mushroom soup
3/4 cup milk
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese, divided
salt and pepper

Preheat oven to 350 degrees.

Peel potatoes and cut into 1/2 inch cubes. Place in saucepan and cover with water. Boil until tender but still firm, about 10 minutes. Drain.



In the same saucepan, combine soup, milk, seasoning and 1 1/2 cups of cheese.



(Please note Jim's contribution to this week's recipe.)
Add the potatoes into the sauce and stir. Salt and pepper to taste.
Pour the potato mixture into a greased 9 x 9 pan. Top with remaining cheese.



Bake uncovered for 30 - 35 minutes or until cheese is melted and bubbly.



This would be really good with some crumbled bacon (which I would have added if I'd had any). Serve and enjoy!