Good leftover an freezes well

6 Yukon Gold Potatoes, Thinly	Dab Of Butter
-Sliced	Melted Butter To Brush On Every
3 Onions, Sliced Thinly	-Layer
1 Can Cream Of Mushroom Soup	Salt & Pepper To Taste
1 Cup Milk

Layer potatoes (SEE TIP BELOW) and onions alternately in a large casserole dish and brush with butter. Sprinkle with salt and pepper as you layer them. Combine the mushroom soup with the milk and heat in a saucepan. Pour over the potatoes and onions.

Dab with butter on top and cover.

Bake at 350 until done (about 1 hour). Uncover and let brown.

TIP

To cut cooking time in the oven I pre-cook the sliced potatoes in boiling water for about 15 minutes (do not over cook them).