5 medium yukon gold potatoes, peeled and sliced thin
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
8 ounces shredded jalapeno jack cheese
1 teaspoon sea salt
1 teaspoon ground black pepper
preheat oven to 350°. spray a 9"x13" pan with pam. mix together soup, milk, sour cream, salt and pepper.
place a third of the sliced potatoes into the pan, spread a third of the soup mixture over the potatoes, then sprinkle with a third of the cheese. repeat 2 more times.
cover with foil and bake for 45 minutes.
uncover and cook for another 15 minutes.
8 servings
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