Yield: 6 Servings
|1 can||(10.75oz) condensed cream of mushroom soup; undiluted|
|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