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6 to 8 medium potatoes, sliced lengthwise
1 can of cream of mushroom soup
1/2 cup mild grated cheese
3 tablespoons butter
1/2 onion, diced
1/2 cup milk
1 tablespoon flour
Ground black pepper
Preheat oven to 350 degrees.
Boil potatoes in a pot; sprinkle table salt into the pot. Don't overcook the potatoes; remove from heat when potatoes are firm, but not mushy. While potatoes are boiling, cook butter in saucepan. When butter melts, add onions and let them simmer (don't burn). Sprinkle seasoning salt and a dash of ground black pepper over the onions. Add flour and stir in the butter-and-onions mixture until flour turns brown. Stir in the cream of mushroom soup and let simmer. Stir in half of the grated cheese (set aside the rest for later).
Place drained potatoes in a casserole dish and pour the sauce mixture over the potatoes.
Place casserole in oven for 25 minutes. Sprinkle paprika lightly over potatoes after taking the casserole out of the oven. Sprinkle with remaining grated cheese right before serving.