8 medium potatoes sliced thin (peeled or not)
1 medium onion sliced thin
1 stick of First Street Salted Butter (1/4 pound)
1 can cream of mushroom soup
1 soup can of First Street Whole Milk
2 cups First Street Sharp Shredded Cheddar Cheese
1 small can of fire roasted green chiles (mild or hot, to taste)
Salt & Pepper to taste
Preheat oven to 350°F. Grease a 9 x 13 baking dish (glass is better than metal if you have one).
Mix soup and milk in small sauce pan, heat & stir until smooth, do not boil. Layer half the potatoes, onion, peppers and cheese into the baking dish. Pour half the soup mix over this first layer. Slice half the butter on top. Sprinkle lightly with salt & pepper. Repeat with the second half of the ingredients. Add more milk if needed to almost come to the top of potatoes, but not too much or the pan will overflow.
Cover with foil. Bake for one hour. Remove foil. Sprinkle on more cheese if desired. Bake another half hour uncovered until potatoes are done.
Options: Cream of celery soup can be used instead of mushroom. You can strain the mushroom soup if little black specks are not desired. If you don’t have cheddar, other shredded cheeses will work.