Preheat the oven to 350 degrees F

Butter or use Non-Stick Cooking Spray to coat a 9 x 9 baking dish. Set aside.

Clean the potatoes, peel, and slice them approximately ⅛ to ¼ inch thick. You can use a Mandolin or do it with a knife. I used a chef knife.

Put the sliced potatoes in a medium-size bowl filled with cold water. Putting them in cold water when they are sliced prevents them from browning and helps get some of the starch out. Set aside.

In a medium-size saucepan, add the bacon bits and the chopped onions.

Add the butter and mix until the butter is melted over medium heat.

Add the flour and whisk until all blended and you have a thick mixture.

Add the milk and the cream of mushroom soup. Whisk, over medium heat, until all combined. You will have a thick sauce.

Add the spices and mix until incorporated

Take off the heat and add the sour cream. Mix until all combined. Set aside.

Take the sliced potatoes out of the water. Pat dry, and place approximately ⅓ of the potatoes in the coated baking dish.

Sprinkle some shredded cheese over the potatoes. About ½ cup.

Add ½ of the milk mixture, spread evenly.

Add ⅓ of the sliced potatoes

Add about ½ cup shredded cheese

Add the remaining milk mixture.

Add the remaining of the potatoes

Sprinkle it with the remaining cheese.

Bake uncovered, in preheated oven for 50 to 60 minutes

Bake until it is golden, and the potatoes are nice and tender.

Serve and enjoy