Easy and devastatingly good with pork loin, roasted chicken or a good beef roast. Make it and bake it...
Mis en place
1 can cream of mushroom soup
10 oz milk or half and half
2 Tbls. butter
1 Tbls. chopped garlic
2 cups grated cheddar or jack cheese
1/2 yellow onion THIN sliced
3-4 large russet potatoes, peeled and THIN sliced
garlic salt, fresh cracked black pepper and herbs de provance
Gently saute garlic and herbs de provance in the 2 TBLS. butter, after 1 minute add cream of mushroom soup and milk (preferably half and half for the rich flavor) and combine well, reduce heat to a very low simmer and warm for 5 minutes - allowing garlic and herb flavors to infuse into soup.
Slice VERY VERY thinly the peeled potatoes and onions. Generously butter (not PAM) a casserole dish. Add a 1 inch layer of the potatoes, then garnish with the thinly sliced onions. Season with garlic salt, fresh cracked pepper and then sprinkle on the grated cheddar. Repeat process until potatoes almost come to the top of the casserole dish. Now PRESS DOWN on potatoes. Then add soup mixture to casserole dish and with a large spoon gently pry up edges of the potatoes so the soup works itself down into the casserole. Cover with foil or matching lid and bake in 450 degree oven for 1 hour. Remove cover and bake an additional 40 minutes until top is a golden brown. Your kitchen will smell heavenly.
Easy and a great pairing to the above mentioned meat groups...
Big
Mis en place
1 can cream of mushroom soup
10 oz milk or half and half
2 Tbls. butter
1 Tbls. chopped garlic
2 cups grated cheddar or jack cheese
1/2 yellow onion THIN sliced
3-4 large russet potatoes, peeled and THIN sliced
garlic salt, fresh cracked black pepper and herbs de provance
Gently saute garlic and herbs de provance in the 2 TBLS. butter, after 1 minute add cream of mushroom soup and milk (preferably half and half for the rich flavor) and combine well, reduce heat to a very low simmer and warm for 5 minutes - allowing garlic and herb flavors to infuse into soup.
Slice VERY VERY thinly the peeled potatoes and onions. Generously butter (not PAM) a casserole dish. Add a 1 inch layer of the potatoes, then garnish with the thinly sliced onions. Season with garlic salt, fresh cracked pepper and then sprinkle on the grated cheddar. Repeat process until potatoes almost come to the top of the casserole dish. Now PRESS DOWN on potatoes. Then add soup mixture to casserole dish and with a large spoon gently pry up edges of the potatoes so the soup works itself down into the casserole. Cover with foil or matching lid and bake in 450 degree oven for 1 hour. Remove cover and bake an additional 40 minutes until top is a golden brown. Your kitchen will smell heavenly.
Easy and a great pairing to the above mentioned meat groups...
Big
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