| | Directions | | In a large pot of cold water, boil potatoes with skins on until fork tender and then drain off water. Let cool slightly. If you do not want to leave the skins on for this dish, remove the skins after the potatoes are boiled and cool. Slice potatoes into 1/2" thick slices. Combine the soup and milk. In a greased 2-quart casserole, layer half of the potatoes, onion and cheese. Sprinkle with salt and pepper. Pour half the soup mixture over this. Repeat with the remaining half and sprinkle with paprika. Bake at 300° for 45 minutes until hot and bubbly. |
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| Ingredients | | - |  | 6 white potatoes (medium) |
| - | | 2 cans cream of mushroom soup |
| - | | 2 cups milk |
| - | | 2 onions, thinly sliced into rings (large) |
| - | | 2 cups Cheddar cheese, shredded |
| - | | Salt and black pepper to taste |
| - | | Paprika |
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