Far be it for me to leave cheese out of Christmas. Give me a cheese ball, a cheese platter or a cheese sandwich and I'm happy. I am sure though that you will tell me none of my happy choices amount to a very good meal at Christmas and maybe I might just agree. so I guess we're going to have to get our cheese on in another way... let's hit the kitchen and see what's in store for our table.

Oh come on, what did you expect, cheesy brussel sprouts? Nah, you had to have known if its a Christmas dinner and it has cheese we have to break out the potatoes. Oh and because its Christmas we are taking it easy I am not going to throw some big ole hour consuming cream sauce your way. This is a cheesy present.

What You Need:

6-8 medium potatoes, sliced thin
2 cans cream of chicken soup
1 soup can of milk or better yet half and half
3 Tbsp of butter
salt and pepper to taste
a bunch of green onions, chopped
a pinch of nutmeg
CHEESE this is where it gets goofy, you can use
any cheese you want. I use Gruyere and sharp cheddar
the amount, again is up to you, I like a lot of
cheese and tender to drown the potatoes in it
realistically you'll want to use at least 8 ounces

Putting It All Together:

Preheat oven to 400 degrees

heat the soups and milk to where they would be a good temp to eat, you don't want to heat them too much or you will scold the milk and it will ruin the flavors you are trying to build. Add the butter and nutmeg, once the butter is completely melted add your cheese and stir till all is blended well. In a greased baking dish start with a layer of potatoes, add some cheese sauce and sprinkle with some green onions and salt and pepper, repeat till potatoes are all in the baking dish. top with some shredded cheese and bake for 35-45 minutes or until bubbly and golden. Let sit for at least ten minutes before serving.