• 4 med. potatoes, (about 1 1/4 lb.) thinly sliced (about 4 C.)
• 1 med. onion, chopped (about 1/2 C.)
• 1 C. (4 oz.) shredded mozzarella cheese
• 1/4 C. grated parmesan cheese
• 1 3/4 can condensed cream of mushroom soup
• 1/4 C. milk
• 1/2 tsp. Italian seasoning, crushed
• 1/4 tsp. garlic powder

Preheat oven to 400 degrees. In greased 1 1/2 qt. casserole dish, arrange half the potatoes and half the onion. Sprinkle with half the mozzarella cheese and half the parmesan cheese. Repeat in layers. In small bowl, combine soup, milk, Italian seasoning and garlic powder; spoon over potato mixture. Cover; bake 1 hour. Uncover; bake 10 minutes more or until potatoes are tender.