Scalloped Potatoes

This recipe is a very easy rendition of scalloped potatoes. The original recipe called for breakfast sausage crumbled and mixed in. I replaced the sausage with sauteed mushrooms and the family doesn't miss the sausage. I use a mandolin to slice the potatoes and onions, which makes this a quick dish to put together. I leave the skins on the potatoes or you can peel them if you wish. This is a great family comfort meal. ENJOY!

SCALLOPED POTATOES

6-8 potatoes, sliced
1 medium onion, sliced
8 ounces mushrooms, sliced
1 tablespoon butter
2 cups cheddar cheese shredded
10 3/4 ounce cream of mushroom soup condensed
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

1. Preheat oven to 350 degrees.
2. Saute mushrooms in butter until done, 5-8 minutes.
3. Mix the mushroom soup, milk, salt and pepper in a bowl.
4. Layer 1/2 the potatoes, onions and all the mushrooms in a casserole. Top with 1/2 the soup mixture and 1/2 the cheese. Repeat with the remaining items.
5. Bake for 60-70 minutes or until the potatoes are tender.

ENJOY!