Download this recipe.
4 pounds potatoes, peeled and thinly sliced
2 (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted
1/4 cup butter or margarine, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided
In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.
Dorothy Bowen, Thomasville, North Carolina
© Copyright Reiman Publications, 1993-1997
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
