6-8 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 in the pot. Don’t overcook the potatoes; remove from heat when potatoes are firm, but not mushy.
While potatoes are boiling, cook butter in a saucepan.
When butter melts, add onions and let them simmer (don’t let them 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.
Then add milk and let it simmer (don’t let it come to a boil).
Stir cream of mushroom soup in the saucepan 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 saucepan mixture over the potatoes.
Place casserole in oven for 25 minutes.
Sprinkle paprika lightly over potatoes after taking the casserole dish out of the oven.
Sprinkle with grated cheese right before serving.