Italian Potato Casserole

Italian Potato Casserole

3 med. potatoes, washed and thinly sliced 1 small onion, halved and thinly sliced 15.5 oz. can cream of mushroom soup 1/4 soup can half & half (use empty soup can to measure) 2 T. grated parmesan cheese 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/2 tsp. dried basil 1/4 tsp. smoked paprika 1.4 tsp. salt 1 1/2 C. Italian blend shredded cheese

Whisk together the soup, half & half, parmesan cheese and seasonings. Place a layer of potatoes in the bottom of an 8x8 casserole dish (I used 1 potato per layer). Top the first layer with some of the onions. Spoon some of the sauce over the top of the onions and sprinkle with a little cheese. Repeat for 2 more layers ending with the cheese on top. Cover with tinfoil and bake in a 375 degree oven for 1 hour. Remove foil and return to the oven for 10 minutes to brown up the top.