Cheesy Potato Casserole

• 5 large idaho potatoes
• 2 large onions
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cheddar cheese soup
• 1 lb extra-sharp cheddar cheese
• 9 ounces whole milk
• salt & pepper

1. After peeling the potatoes slice into thin rounds making them uniform, if need be use a mandoline.
2. Also slice the onion in the same way but not as thin.
3. Take a large casserole dish and spray it with a non-stick spray.
4. Start to layer one third of the potatoes on the bottom of the casserole, add the onion rings in the same manner.
5. Lightly salt & pepper.
6. Place 1/3 of both soups into measuring cup and add 1/3 of the milk and stir until smooth.
7. Pour over the potato onion mixture and add 1/4 shredded cheddar cheese.
8. Repeat 2 more times saving the most cheddar for the top.
9. Cover with foil and bake in a 350 oven for 70 minutes, remove foil, take a knife to see if the potatoes are cooked through.
10. If so, keep uncovered and lightly brown watching it doesn't burn.
11. Let sit 10 minutes before cutting.
12. Enjoy!

potatoes, onions, cream of mushroom soup, cheddar cheese soup, cheddar cheese, milk, salt

Taken from www.food.com/recipe/cheesy-potato-casserole-190741 (may not work)