Scalloped Potatoes

Preheat oven to 375 F.

Shred cheese and set aside. Butter a 9 x 13-inch baking dish and set aside.

Mix cream of mushroom soup and half-and-half in a medium-sized bowl and set aside.

Peel the potatoes then using a mandoline or a really sharp knife, slice potatoes into 1/8″ thick slices, without chopping off any nails. Sure is easier with a mandolin.

Layer half of the potatoes in the buttered dish and sprinkle with salt and pepper and half of the butter. Sprinkle on half of the cheese.

Pour half of the soup mixture over the top and then repeat the layers ending with a little of the cheese. There should be two layers.

Cover with foil and bake for 60 minutes, then remove the foil and bake an additional 15 minutes or until the potatoes are fork tender and the cheese is golden brown and bubbly.

Serves 8-10.

Enjoy!