Best Ever Mushroom Scalloped Potatoes

I made these awhile back for my nephew's birthday dinner. If you parboil the potatoes with the sliced onions for 5 to 7 minutes, you can have these ready in an hour. Just skip to the layering. Bake for 45 minutes and then another 15 without the lid. To make them the BEST EVER, use a large bag of Kraft 4 Cheese Italian Shredded Cheese instead of 1 1/2 cups cheddar.

BEST EVER MUSHROOM SCALLOPED POTATOES

8 cups thinly sliced & peeled potatoes
1 large onion
1 tablespoon butter/garlic butter
8-12 large fresh mushrooms, thinly sliced(optional)
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste

Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.

Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.

Arrange onions and mushrooms. Sprinkle cheese over each layer.

Continue to layer in this manner until all ingredients are used up.

Bake at 375°F for approximately 2 hours or until potatoes reach desired texture.

For a crispy top layer, uncover during the last 10-15 minutes of cooking time.