Creamy Scalloped Potatoes

Looking for an easy and delicious dinner idea?  Try my Creamy Scalloped Potatoes!

1 can mushroom soup
1 can milk
½ teaspoon salt
2 teaspoons pepper
1 teaspoon thyme and rosemary
2 cups shredded cheese

1.  Preheat oven to 350.
2.  Wash, peel and thinly slice 8-9 russet potatoes.  Place sliced potatoes into a bowl of cold water to prevent discoloration.
3.  In a bowl stir the mushroom soup and milk together until combined. 
4.  Season with thyme, rosemary and salt.

4.  Layer one-third of the sliced potatoes  in a greased square casserole or deep baking dish.   
6.  Sprinkle 1 teaspoon of black pepper over the layer of potatoes, followed one-third of your cheese.  Pour one-third of your sauce over the potatoes and cheese layer.  Repeat layers and finish top with a sprinkle of cheese.
7.  Cover baking dish with aluminum foil and bake for 45-60 minute, or until potatoes are fully cooked (fork tender), cheese is melted, and top is golden brown.  
Enjoy alongside Sweet & Spicy Cranberry Chicken!