Ya'll... it's so easy. It's so down home. And it can be leveraged at your next elegant dinner party!!! Great pairing with beef, pork or chicken.

My Ma has been cooking this since the early 70s when my Dad was in Law School in Birmingham. This is one recipe of her's that I follow to the letter still to this day.

Mr. B's Ma's Potato ("Tater") Casserole

3-4 lbs of Potatoes (Yukon or Russet)
1 onion finely chopped
1 can Cream of Mushroom Soup
1 can Cheddar Cheese Soup
1 soup can full of Holland House White Cooking Wine

Preheat oven to 350 degrees.

Peel and slice potatoes thinly (you can use a mandolin for this process). Place potatoes in a greased medium sized casserole dish and sprinkle onions over the top. Mix soups and wine in a separate bowl whisking well. Pour soup mixture over potatoes.

Bake uncovered at least 1 to 1.5 hours until fork tender. Great leftovers.

You may mix it up in advance and refrigerate prior to cooking. The liquid mixture will prevent the potatoes from turning brown.

You can leave the skins on but the flavor is drastically different. The potato skins will bring a distinct earthiness to the casserole, so be careful with meat paring. Skin on might be better with pork or chicken, but peeled is the way to go with beef for sure.

Acceptable Garnish: Cheese, Cooked Bacon, Scallions, Chives.