HUBBY'S FAVORITE CHEESE POTATOES WITH ONIONS

Hubby's Favorite Cheese Potatoes with Onions image

Provided by Kelly Williams

Time 1h30m

Number Of Ingredients 13

SAUCE:
1 can cream of chicken soup
1/3 soup can milk
1/4 tsp. coarse ground pepper
1/8 tsp. garlic powder
1/8 tsp. ground rosemary (or you can use thyme)
REST OF INGREDIENTS:
2 large (or 3 regular-sized) red potatoes, unpeeled
1/2 large onion, halved and sliced thin
2 cups shredded sargento mexican blend cheese
1 Tbl. real butter, pinched into about 8 small pieces
* smoked sweet paprika
* dried parsley

Steps:

1. In medium-sized bowl, mix sauce ingredients with whisk. Set aside. Halve onion half and slice thinly, set aside. Rinse potatoes and slice 1/4" thick. Spray a 2 1/2 qt. round casserole dish (with lid) with butter-flavored cooking spray. Spoon several spoonfuls of sauce onto bottom of dish to cover nicely. Layer, overlapping, slices of potatoes. (Half of them). Spoon half of remaining sauce over evenly. Top with half of sliced onions. Top with 1 cup cheese. (*I never measure, I just reach in and cover heavily. About 3/4" thick. We like a LOT of cheese!) Repeat with a second layer. Top second layer of cheese with dots of butter. Sprinkle top lightly with paprika and parsley. Bake in 375 degree oven, covered, for 1 hour. Remove lid, turn oven down to 350, and bake 15 minutes longer. It will bubble a lot, but it's ok. Any excess water from the cheese and or butter will evaporate. Remove from oven. *If there are any unwanted pools of oil from the cheese, dip a folded corner of paper towel carefully into the oil to absorb and remove. Cover and let rest for at least 15 minutes. Can stay pretty hot for at least a half an hour.