I think scalloped potatoes would be easier. Scrub and slice potatoes thin, and layer in large sprayed baking pan with chopped onion, dots of butter, dollups of cream of mushroom soup and salt and pepper. Easy on the salt because the soup is salty. Bake at 350, covered with foil until, potatoes are fork tender, sprinkle with grated cheddar cheese and run back in 400 oven until cheese is melted.
Or skip the soup and pour a little chicken broth over the top before baking.
Crumbled bacon, fresh parsley or crumbled bleu cheese are all good additions. I use the reduced fat soup.
We get by with a little help from our friends