- 6 large Yukon Gold Potatoes
- 1 large Yellow Onion
- 1 can Cream of Mushroom Soup
- 1/2 cup Milk or Table Cream
- 1 cup shredded cheddar cheese
- Salt & Pepper
- Combine the soup and milk in a bowl and mix thoroughly.
- Start cutting your potatoes into thin slices, maybe a little less than an 1/8″. Try and be consistent so they cook evenly. (Use a mandolin if you have one!)
- Slice your onion into paper thin slices.
- In a deep casserole dish spoon in a base layer of your mushroom soup sauce, about 2 tbsp, ensuring you lightly cover the bottom in an even fashion.
- Put down your first layer of potatoes, overlapping edges when necessary.
- Add 2-3 tbsp of sauce. Using the back of the spoon spread the sauce around to cover the potatoes. Add a little salt and pepper and cheese.
- Add a thin layer of onions, to your taste. I’ll usually add 4 – 6 full slices, but I love onion and mine are cut super thin so the flavour is not over-powering.
- Add another layer of potatoes, sauce, salt, pepper, cheese and onion as described above until you get to within a 1/2″ of the lip of the casserole dish. Typically this is about 4 – 5 layers.
- Cover your last layer generously with sauce and then cheese, letting the sauce go down in any gaps around the edges of your potatoes.
- Cook at 350° for 1 – 1.5 hours, depending on the thickness of your potatoes and the size (height) of the dish.
- You’ll know it’s ready when you can insert a fork and you get no resistance.