Do you all make this all the time? I do. It's one of my favorite dishes to bring to new moms. Everyone can die of a heart attack of not surprise that I've added cream where Grandma used canned milk. Whatever. :)(I came across this random photo of Grandma and Grandpa. Don't they look delighted about those homemade pillows? Grandma was such a classy dresser.)
4 to 5 Yukon Gold potatoes (of course you can use russets or even red ones or white ones - Yukon Gold are my faves)
1 small onion, sliced
1 10-oz. can cream of mushroom soup
1/2 c. milk
3/4 c. cream
Cheddar cheese
Salt
Pepper
Butter a 9x13-inch casserole dish. Slice potatoes as thinly as you can and make one layer of them in the casserole dish. Sprinkle salt and pepper on the layer and add a few onion slices. Repeat the layers (adding the salt, pepper, and onion on top of the potato slices each time).
Mix soup, milk, and cream (add more or less cream depending on how juicy you like it) and pour over layered potatoes. Cover with tin foil and bake at 350 degrees for one hour. Uncover and top with cheddar cheese. Bake for 30 more minutes. (Why must all comfort food take so long to cook?)
1 comment:
Grandpa has the best hair. he's so cute. Grandma was a classy dresser.
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