Potato Casserole

2 1/2 lbs unpeeled, think skinned potatoes
1 cup chopped onions
1 tbsp olive oil
1 tsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/4 tsp each freshly ground black pepper, paprika and dried thyme
1 can (10 oz) condensed cheddar cheese soup,undiluted
1/3 cup grated Parmesan cheese
2 tbsp chopped fresh dill or fresh parsley
1/2 cup packed shredded light old (sharp) cheddar cheese
1 green onion, chopped

Directions:

Preheat oven to 425. Cut potatoes into 1 inch chunks and place in a 9x13 inch casserole dish that has been sprayed with cooking spray.

Add onions, olive oil, garlic, salt, pepper, paprika and thyme and mix well.

Roast potatoes for 15 minutes, the stir. Cook for another 15 minutes, and then remove from oven and let cool slightly.

Reduce oven temp to 375.

In a medium bowl, mix together soup, Parmesan cheese and dill or parsley. pour over potatoes and mix well. Sprinkle grated cheddar cheese on top, followed by green onion. (I add bacon bits on top at this point YUM)

Return potatoes to oven and bake uncovered by 25 minutes until cheese is bubbly and potatoes are golden brown around edges. Let stand 5 minutes before serving.

Thanks to Eat, Shrink and Be Merry