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