Peppery scalloped potatoes

Yield: 6 Servings

Measure Ingredient
1 can (10.75oz) condensed cream of mushroom soup; undiluted
1½ cup Milk
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
5 cups Thinly sliced peeled potatoes
¼ cup Butter or margarine; melted
¼ cup All-purpose flour

In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13x9x2-inch baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered, at 350° for 1 hour and 20 minutes or until the potatoes are tender.

Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998

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