Peppery scalloped potatoes
6 Servings
Ingredients
| Quantity | 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 |
Directions
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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