Scalloped Potatoes

• 1 can (10 Oz. Size) Cheddar Cheese Soup
• 1/2 cups Sour Cream
• 1/4 cups Milk
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 6 whole Potatoes, Peeled Or Unpeeled Your Preference, Sliced Thin
• 1 whole Onion, Finely Diced
• 6 slices Bacon, Fried Crisp And Crumbled
• 1/2 cups Shredded Cheddar Cheese

1. Using an 8x10 oblong glass pan, grease or spray with Pam.
2. In a medium bowl combine cheddar cheese soup, sour cream, milk, salt and pepper, and whisk till well combined.
3. Place a thin amount of sauce in bottom of dish. Put a layer of potatoes on next, sprinkle a little of the onion and bacon then top with another thin layer of sauce mix. Repeat layers with potatoes, remaining sauce, and then cheddar cheese on top of that as the last layer.
4. Using a piece of foil (spray with Pam the area that will go down over the cheese so it doesn't stick) cover the pan.
5. Bake at 375F for 1 hour. Test potatoes with a fork. Remove foil and bake another 15 minutes. If potatoes are not tender bake just bit longer till tender.

cheddar cheese soup, sour cream, milk, salt, pepper, potatoes, onion, bacon, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/scalloped-potatoes/ (may not work)