Difficulty: Easy - for beginners
3 pounds red potatoes, peeled and cut crosswise into 1/2 inch-thick slices (I prefer not to peel)
2 quarts water
2 teaspoons salt
2 tablespoons butter
5 ounces cream of mushroom soup
1/4 cup mexican velveeta cheese
1/4 cup whole milk
1 teaspoon garlic powder
2 tablespoons Pace piquante sauce
1 teaspoon chopped fresh parsley
Tony Chachere's Original Creole Seasoning to taste
1 cup shredded cheddar cheese
Boil the potatoes in boiling salted water until fork tender. Melt the butter in a casserole dish in the microwave. Add the mushroom soup, Mexican cheese, and the milk and return to the microwave. Heat until the cheese is completely melted. Stir to mix well. Add the garlic powder, piquante sauce, and parsley. Set aside.
Drain the potatoes and add the cheese mixture, season with Tony's seasoning, and stir to mix. Sprinkle with the shredded cheese and microwave on high until the cheese is browned on the edges, about 5 minutes.