Must have side dish at the holiday table! Delicious and creamy and great for any occasion.
4 medium potatoes, peeled and thinly sliced
1 can cream of mushroom soup
1 cup milk
½ tsp fine salt, or more to taste
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
1 ½ cups cheddar cheese, optional
- Preheat oven to 325. Butter a 9×9 inch casserole dish. Mix milk with cream of mushroom soup in a small bowl and set aside.
- Toss potatoes with salt, pepper, garlic, and onion powder. Layer half of the potatoes in the bottom of the prepared casserole dish. Layer onions on top. Top with half of the cheese (if using). Then top with the remaining potatoes. Pour the soup and milk mixture on top and top with the remaining cheese (if using.)
- Cover with a lid or aluminum foil (you may want to lay parchment paper in between potatoes and aluminum to prevent sticking.) Bake in preheated oven until bubbly and potatoes are tender – 1 ½ to 2 hours.
- Uncover the potatoes and bake for additional 20 minutes until browned on top. Feel free to broil watching closely for even more browning.