Creamy Mushroom Scalloped Potatoes

Have I mentioned my mushroom obsession? If not, I admit it, I have one. Could be a worse obsession, right? When you are a poor married college student with a baby, a mushroom obsession often means cooking with cream of mushroom soup. I use the soup in the this recipe to perfectly combine my mushroom obsession, with my potato obsession (oh yeah, I have one of those too..squash, mushrooms, potatoes, this may be getting out of hand). Before the recipe begins, I would like to mention that these scalloped potatoes have no butter, whereas most do. Granted cream of mushroom soup isn't the most healthful thing ever, but hey, it's definitely better than butter...Let's Begin!

(Oh, I have no pictures, my camera battery died right as I started preparing this dish...bummer.)

Ingredients:

5-6 medium potatoes (Russets will do the trick)
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
2 TBS Parmesan cheese
1 1/2-2 cups grated cheddar cheese
Garlic salt
Paprika

Slice up your potatoes really thin. I use a mandolin(If Daniel made the recipe, he would not, because he isn't allowed). Set them aside for a moment and mix together the can of soup, sour cream, milk, and Parmesan cheese. Now you will want to get out a cake pan (mine was 8X11) and spray the bottom of it with cooking spray. Stuck potatoes are bad news. Once the pan is prepared, we begin the layering process.

Start with a single layer of potatoes. Sprinkle them with the garlic salt and paprika (that is why there is no amount listed, sprinkle until you feel satisfied). Next will go the soup mixture, ladle on a few spoonfuls and spread the mixture around. Sprinkle with some of your grated cheese and then continue to layer as previously directed until all the ingredients are gone (except the garlic salt and paprika, don't use your whole supply...that would be bad). 

Bake the dish at 375 degrees for 45 min- hour, or until the potatoes are nice and soft.

I'm eating my leftovers right now, and they are still delicious. They pair well with a beef or chicken main dish, or as a good stand alone midnight snack (that wasn't me, it was Daniel).

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