Ingredients:

  • lbs Russet or Yukon Gold Potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • Tbsp Unsalted Butter, for greasing
  • (10.5 oz) cans Condensed Wild Mushroom Soup
  • cup Whole Milk
  • tsp Onion Powder
  • /2 tsp Garlic Powder
  • /2 tsp Dried Thyme
  • /2 tsp Freshly Ground Black Pepper
  • /2 tsp Salt (use sparingly)
  • cup Sharp Cheddar Cheese, grated
  • Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Thoroughly grease a 9x13 inch baking dish with butter.
  2. Peel and thinly slice all potatoes using a mandoline or careful knife work to ensure uniform 1/8 inch thickness.
  3. In a large mixing bowl, combine both cans of mushroom soup, milk, onion powder, garlic powder, thyme, pepper, and half the salt. Whisk until smooth.
  4. Gently toss the sliced potatoes into the sauce mixture until they are completely and evenly coated. Arrange the coated potatoes snugly in overlapping layers in the prepared baking dish. Pour any remaining sauce over the top.
  5. Cover the dish tightly with aluminum foil and bake for 40 minutes. This initial covered bake steams the potatoes until nearly tender.
  6. Remove the foil. Sprinkle the grated cheddar cheese evenly over the top layer of potatoes. Return the dish to the oven, uncovered, and bake for an additional 20–35 minutes, or until the cheese is golden brown, bubbling, and a fork easily pierces a potato slice.
  7. Remove from the oven and let the dish rest on the counter for 10–15 minutes to allow the sauce to set slightly before serving. Garnish with fresh parsley.