Italian Scalloped Potatoes


4 med. potatoes, (about 1 1/4 lbs.) thinly sliced (about 4 Cups)
1 med. onion, chopped (about 1/2 Cup)
1 Cup (4 oz.) shredded mozzarella cheese
1/4 Cup grated parmesan cheese
1 10 3/4 can condensed cream of mushroom soup
1/4 Cup milk
1/2 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder

In greased 1 1/2 quart casserole dish, arrange half the potatoes and half the onion. Sprinkle with half the mozzarella cheese and half the parmesan cheese. Repeat
in layers. Heat oven to 400 degrees. 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. Serve.