Cheesy Potato Casserole

Ingredients

• 6-8 medium sized young potatoes
• 1/2 cup butter
• 1/2 cup onion, chopped
• 2 cups sour cream
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/2 cup milk
• 1 1/2 cups cheddar cheese, grated
• salt and pepper to taste

Directions

1. Wash the potatoes and place into a pot. Cover with water, bring to a boil and par boil the potatoes. Be sure not to make them mushy. Drian the water and run the potatoes under cold water.
2. You can peel off the skins or leave on.
3. Slice the potatoes into thin rounds and put them into a large mixing bowl. Set aside.
4. Preheat the oven to 350 degrees F.
5. Butter an oven proof baking dish.
6. Using low heat melt the butter in a medium sized saucepan. Add the chopped onion and saute until transparent. Stir in the sour cream, can of chicken soup and milk. Stir to combine and bring to a boil, then shut off and take off the heat.
7. Stir in the shredded cheese to melt. Do a taste test and season with salt and pepper if desired.
8. Pour the sauce over the sliced potatoes, and very gently using a rubber spatula, toss to coat. Transfer the potatoes to the prepared baking dish and place into the preheated oven.
9. Bake for 20 minutes, or until the top is golden brown.

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