Ingredients:

• 2lbs russet potatoes peeled & sliced into thin rounds
• ½ Lb Canadian bacon lightly fried & sliced
• 1 can Campbell’s Cream of Mushroom Soup
• 1 tsp High Caliber granulated garlic
• ½ tsp High Caliber granulated onion
• ¼ tsp High Caliber ground thyme
• 1Tbsp Kosher or sea salt
• 1tsp High Caliber Butcher Grind black pepper
• 1/2 C – 1 C High Caliber Coarse Bisk or Panko crumbs

Directions:

1. Preheat oven to 350°F
2. In a medium mixing bowl, combine soup with garlic, onion, thyme, salt & pepper.
3. In a large casserole dish place layer of sliced potatoes in the bottom, followed by a layer of Canadian bacon, continuing to alternate layers. Pour mushroom soup mixture over top of potato and bacon slices, top with Coarse Bisk and bake for 1½ hours until top is golden brown.
4. If desired, add a garnish of shredded cheddar or grated parmesan cheese to the top for the last few minutes of baking.
5. Allow to cool for 15min before serving, potatoes will be very hot!