Good Scalloped Potatoes

Ingredients

• 1 cup cheddar cheese grated
• 10.8 ounce cream of mushroom soup canned
• 5 ounce evaporated milk canned
• 1 tablespoon olive oil 
• 1 small onion chopped
• 6  potatoes peeled cut into 1/2-inch rounds

Equipment

• bowl
• frying pan
• oven
• pot
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes.
3. Drain.
4. Heat olive oil in a skillet over medium heat; cook and stir onion until lightly browned and tender, 10 to 15 minutes.
5. Mix onion, cream of mushroom soup, Cheddar cheese, and evaporated milk in a bowl. Arrange potatoes in a 9x13-inch casserole dish.
6. Pour sauce over potatoes.
7. Bake in the preheated oven until potatoes are tender and sauce is bubbling, 20 minutes.