Ingredients

2 pounds yellow potatoes
10.5 ounces condensed cream of mushroom soup (or substitute with cream of chicken or celery soup)
1 cup milk
½ teaspoon garlic powder
Black pepper, to taste
1 small onion, thinly sliced
2 cups shredded sharp cheddar cheese

Instructions

Instructions

Step 1:

Preheat the oven to 375°F.

Step 2:

Rinse the potatoes and slice them into ¼-inch thick rounds. Keep the skin on if preferred.

Step 3:

Bring a pot of water to a boil. Add the potato slices and cook for about 5 minutes, then toss in the sliced onions for the last minute. Drain thoroughly.

Step 4:

In a bowl, mix together the condensed soup, milk, garlic powder, and black pepper. Heat the mixture in the microwave until warm.

Step 5:

Lightly grease a 2-quart casserole dish or a 9×9-inch baking dish. Spread a thin layer of the soup mixture at the bottom.

Step 6:

Layer half of the potatoes in the dish, followed by half of the soup mixture and half of the shredded cheese. Repeat the layers, finishing with a generous amount of cheese on top.

Step 7:

Bake for 45-55 minutes, or until the dish is bubbling hot and the top turns golden brown.

Step 8:

Let cool for a few minutes before serving. Enjoy!

Notes

Cooking Notes

Avoid overboiling the potatoes to keep them from becoming too soft before baking.
Letting the dish rest for a few minutes after baking helps the sauce thicken.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Calories: 320
Sodium: 650mg
Protein: 12g