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When you're in a hurry, the use of condensed cream soups can be a real time-saver.

1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

1 1/2 cups milk

1 teaspoon salt

1/4 teaspoon pepper

5 cups thinly sliced peeled potatoes

1/4 cup butter, melted

1/4 cup all-purpose flour, sprinkled

1. In a small bowl, combine the soup, milk, salt and pepper; set aside.
2. Place a third of the potatoes in a greased 13 x 9 x 2-inch baking dish; layer with a third of the butter, flour and soup mixture. Repeat with two more layers.
3. Bake, uncovered, 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.

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