Ingredients
2lbsyellow potatoes
1cancream of mushroom,chicken or celery soup
1cupmilk
½tspgarlic powder
black pepper,to taste
1small onion,thinly sliced
2cupssharp cheddar cheese,shredded
Preparation
Preheat the oven to 375 degrees F.
Wash the potatoes and slice them into ¼-inch thick pieces; no need to peel.
Drop the potatoes into boiling water for 5 minutes. During the last minute, add the sliced onions to the water. Drain.
Combine the soup, milk, pepper, and garlic powder in a bowl. Microwave until hot.
Put a little bit of the soup mixture in the bottom of a greased 2-quart casserole dish, a 9×9-inch pan, or an oven-safe pan.
Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
Bake for 45 to 55 minutes or until hot and bubbly.
Serve warm, and enjoy!
