Easy Scalloped Potatoes
When you're in a hurry, the use of condensed cream soups for making sauces can be a real time-saver.
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter, melted
1/4 cup all-purpose flour, sprinkled
- In a small bowl, combine the soup, milk, salt and pepper; 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 with two more layers.
- Bake, uncovered, in a preheated oven at 350°F (175°C) for 1 hour and 20 minutes or until the potatoes are tender and top is golden brown.
Makes 6 to 8 servings.