TGIT Good Eats

Now that I have started to make myself cook instead of ordering take out all the time (and believe me, it's been a struggle) I have found a few recipes out of the one cookbook that I own, that I am IN LOVE WITH. This recipe from the Joy of Cooking (which BTW is the one cookbook you should own, because seriously it's like the bible of cookbooks) is for scalloped potatoes and I love it so much that I have already made it twice in about a month and still haven't gotten sick of eating it for lunch and dinner (and sometimes breakfast - yes, they are that good).

You will need all this to get started:

• 1 1/2 cups of milk or cream (I, personally, think they taste better when you use heavy whipping cream)
  
• 1 can of cream of mushroom soup
• 1/4 cup cheddar cheese, shredded (I like to just dump a whole bunch in because I love cheese)
  
• About 3 cups of potatoes (I just peel 3 medium sized potatoes rather than trying to measure anything out)

1. Pre-heat the oven to 350 degrees
   
2. In a medium sauce pan, heat up the cream of mushroom soup and milk or cream. Make sure to stir it or the milk/cream will burn and it will stink.
3. Peel the potatoes and slice them very thinly, width wise.
4. Layer the potatoes in a greased pan; I use an 8x8 glass Pyrex dish, but the book says to use a 10 inch round dish, the potatoes will cook in whatever pan you choose to use.
5. Add the cheese to the warm milk/cream soup mixture and stir it until all the cheese is melted.
6. Pour the contents of the pan over the potatoes and pop it into the oven for an hour. Test for done-ness with a fork (the potatoes will be nice and soft).

Trust me, this recipe is da-bomb. Plus, all of the ingredients are pretty cheap too. One bag of potatoes will run you about $5 and last for a while and soup is cheap too.

I love these potatoes ... what did you think?