Cheesy Scalloped Potatoes

Warm the oven to 375°F.
Rinse the potatoes and cut them into ¼″ thick rounds, keeping the skin on if you like.
Boil the potato slices for about 5 minutes, tossing in the sliced onions for the final minute. Drain thoroughly.
In a bowl, blend the soup, milk, garlic powder, and black pepper. Heat in the microwave until warmed through.
Lightly grease a 2-quart casserole dish or a 9×9 pan. Spoon a thin layer of the soup mixture across the bottom.
Arrange half the potatoes in the dish, then pour over half the soup mixture and sprinkle with half the shredded cheese. Repeat with the remaining potatoes, soup mixture, and finish with a hearty layer of cheese on top.
Bake for 45-55 minutes, or until it’s bubbling hot and the top turns golden.
Servings: 6