Cream of Mushroom Scalloped Potatoes

Here's an easy scalloped potato casserole
made with canned cream of mushroom soup.
You can add in bacon, ham and cheese if desired,
I kept things plain and simple this time.

Ingredients:
vegetable shortening to grease dish
6 Yukon Gold potatoes
1 can of cream of mushroom soup
3/4 can of water
sprinkle of black pepper
sprinkle of dried parsley
sprinkle of dried onions
sprinkle grated parmesan cheese

Directions:
Grease a baking dish
Preheat oven to 375 degrees F.
Wash potatoes and peel them,
if you don't peel them you'll end up
with stings of potato peels in this.
Slice potatoes really really thin using
a mandoline or a sharp chef's knife.
Place sliced potatoes in a bowl and rinse
them with cold water to remove starch.
Dry sliced potatoes with paper towels,
and lay them kind of flat in baking dish.
In a mixing bowl combine soup with water
and pour mixture over potatoes in baking dish.
Bake uncovered for about 1 hour or so,
sprinkle grated parmesan cheese on top
and place under the broiler to brown.
Remove to cool a little before serving.