Scalloped Potatoes

After eating baked beans all Summer long, I decided we needed something a little more sophisticated to go with Joe's smoked briskit so I whipped these up. They came out perfect, but I didn't really measure anything, which means it's hard to re-create that exact taste. Here goes!

1-2 lbs Yukon or Idaho potoates, thinly sliced (i left skin on)

3 TBS butter or margarine, divided

2 cups milk (or more if you want them creamier, I kept pouring milk into dish until it almost covered potatoes)

1 clove garlic or a couple shakes of garlic powder (i used powder but didn't use very much)

8 oz. Velveeta cheese, cubed

4 slices provolone cheese, torn into slivers

1 can cream of mushroom soup

salt and pepper to taste

Preheat oven to 375 degrees. Butter 9x13 baking or bigger if using more potatoes. Line bottom of pan with potatoes. Dot potatoes with butter, sprinkle with garlic. Sprinkle cheeses on potatoes then top with cream of mushroom soup. Pour in milk. Bake for about 30 minutes or until cheese starts to melt. Stir and bake for another 30 minutes or until golden, bubbly and potatoes are tender.