Scalloped Potatoes

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

1. Use a greased or sprayed 8x10 oblong glass dish.
2. In a medium bowl, combine cheddar cheese soup, salt and pepper, sour cream and milk. Whisk till well combined.
3. Start by putting a light layer of sauce on the bottom of the dish. Cover that with a layer of sliced potatoes, then top with a small amount of onion and bacon. Drizzle small amount of sauce over that and repeat layers, until all ingredients are used up, ending with potatoes and the remaining sauce. Cover with shredded cheddar cheese.
4. Cover with a piece of foil (spray the side going down on top of the cheese with Pam so it doesn't stick). Bake at 375F for 1 hour, then test potatoes with fork. If the potatoes aren't tender yet, cook a bit longer.

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

Taken from tastykitchen.com/recipes/sidedishes/scalloped-potatoes-2/ (may not work)