Aunt Hattie's Scalloped Potatoes

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1. 1

   Preheat your oven to 190°C (375°F) and lightly grease a 1.5-quart (or 2-liter) casserole dish.

   Cirka 2 min

   Kockens tips: Greasing the dish prevents the potatoes from sticking and makes cleanup much easier.

2. 2

   In a medium bowl, whisk together the condensed cream of mushroom soup, milk, salt, and black pepper until the mixture is smooth.

   Cirka 2 min

3. 3

   Arrange half of the sliced potatoes in an even layer in the bottom of the prepared dish.

   Cirka 2 min

4. 4

   Top the potatoes with all of the sliced onion, then arrange the remaining potatoes over the onion.

   Cirka 2 min

   Kockens tips: Slightly overlapping the potato slices will help create nice, even layers.

5. 5

   Pour the prepared soup mixture evenly over the potato layers, ensuring it seeps down through the gaps.

   Cirka 1 min

6. 6

   Dot the top surface with the small pieces of butter.

   Cirka 1 min

   Kockens tips: The butter will melt and help the top become golden brown and delicious.

7. 7

   Cover the dish tightly with a lid or aluminum foil and bake for 60 minutes.

   Cirka 1 tim

   Kockens tips: Covering the dish traps steam, which is essential for cooking the potatoes until they are tender.

8. 8

   Carefully remove the cover and bake for another 15 minutes, until the potatoes are fully cooked and the top is lightly browned and bubbling.

   Cirka 15 min

9. 9

   Remove the casserole from the oven and let it rest for at least 5 minutes before serving.

   Cirka 5 min

   Kockens tips: Resting allows the sauce to thicken slightly, making it easier to serve.