|Demon Alpaca and Houdini the Horse|
Baking in a tiny New York oven, trying to make Easter Dinner for eight, is as far away as the six line and its incredible ability to be crowded at ANY time of day, on ANY day. Here, the kitchen is as large as my entire communal living space in New York. The air conditioning works and the oven will hold two full sized cookie sheets.
1 can condensed mushroom soup
2 cups cheddar cheese, grated
2 teaspoons garlic, minced
2) While the onions are sautéing, line a 13″x9″ pan with foil and preheat oven to 400.
3) When onions are soft, combine the onions, 1 1/2 cups of the cheese, the soup and the garlic in a large mixing bowl** and stir till combined. Add the potato slices and toss to coat.
4) Spread everything in the 13″x9″ pan and sprinkle the reserved 1/2 cup of cheese on top.
5) Bake for 40 minutes (or an hour) until potatoes are soft when poked with a fork. If the cheese on top browns too quickly, put foil over the casserole once it’s melted to your desired consistency.
*For this, it doesn’t matter is some of the onions crisp up a bit or turn a little brown – they’ll have plenty of time to soften in the baking period.
** If you, like me, are tempted to try to mix everything in the 13″x9″pan to save on dishes, don’t. It’ll just cause a huge mess and put holes in your foil and generally not be worth the time you save.