When you're in a hurry,
the use of condensed cream soups can be a real time-saver.
Easy
Scalloped Potatoes
- 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
- In a small bowl, combine
the soup, milk, salt and pepper; set aside.
- 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.
- 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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