12 servings

Hands on: 20 minutes

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Total time: 2 hours

Tanya Weatherby says this big pan of potatoes goes perfectly with Christmas ham.

5 pounds baking potatoes

3 medium onions, thinly sliced

Salt and pepper, to taste

Garlic powder, to taste

Nature's Seasons seasoning blend, to taste

3 (103/4-ounce) cans condensed cream of mushroom soup

8 ounces shredded sharp cheddar cheese

2 cups milk

1/4 cup chopped fresh parsley

Preheat the oven to 350 degrees. Thoroughly clean potatoes; leave skins on. Thinly slice the potatoes crosswise, about 1/8 inch thick. Lightly oil a 9-by-13-inch pan or large lasagna pan. Layer half the potato slices in the pan, overlapping each slice, then top with half the sliced onions. Sprinkle with salt, pepper, garlic powder and Nature's Seasons blend. Spread 1 1/2 cans of the mushroom soup over the potatoes and onions and sprinkle with half the cheese. Repeat the process. Pour the milk over the top and cover the pan with aluminum foil.

Bake for 1 1/2 hours. Remove foil and cook about 10 more minutes, until top is lightly browned. Sprinkle with the parsley before serving.

Per serving: 332 calories (percent of calories from fat, 34), 12 grams protein, 44 grams carbohydrates, 4 grams fiber, 13 grams fat (6 grams saturated), 24 milligrams cholesterol, 755 milligrams sodium.