A delightful twist on the classic scalloped potatoes, this recipe offers a creamy and flavorful dish that's perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Peel and thinly slice the potatoes and onion.
Use a mandoline slicer for uniform slices.
Grease a 9x13 inch casserole dish with a bit of butter.
Greasing prevents sticking and makes cleanup easier.
Layer one-third of the potato slices in the dish, followed by one-third of the onion slices.
Overlap the potato slices slightly for even layering.
Dot with one-third of the butter pieces, sprinkle with a bit of flour, salt, and pepper.
Distribute the butter evenly for consistent flavor.
Repeat the layering process two more times.
Press down gently after each layer to compact the ingredients.
In a bowl, mix the condensed cream of mushroom soup with the milk until smooth.
Mixing ensures an even distribution of the sauce.
Pour the soup mixture evenly over the layered potatoes.
Pour slowly to allow the sauce to seep through the layers.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Covering prevents the top from drying out during baking.
Remove the foil and bake for an additional 15 minutes to brown the top.
Browning adds a delicious crispy texture.
Let the dish rest for 10 minutes before serving.
Resting allows the flavors to meld and the dish to set.
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