Email to Kim Fall      

Recipe Categories: monmistysmom's HOME PAGEAPPETIZERS BakedBeans Beans BeanSalad Biscuits BREAD BREAKFAST Cabbage CAKESandPIES CASSEROLES Chicken ChickenSalad COOKIES Corn CROCKPOT DessertBreads DESSERTS Dips FISHandSEAFOOD FRUIT GelatinSalads Ham Italian MEATS Mexican Muffins Muffisn PastaSalad Pork Potatoes PotatoSalad POULTRY Puddings RICE Rolls SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Peppery Scalloped Potatoes




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
  
• 1-1/2 c. milk
  
• 1/2 to 1 t. salt
  
• 1/8 t. cayenne pepper
  
• 5 c. thinly sliced peeled potatoes
  
• 1/4 c. butter, melted
  
• 1/4 c. all-purpose flour
  






Instructions



1. In a small bowl, combine the soup, milk, salt and cayenne; set aside.
   
2. Place a third of the potatoes in a greased 13X9X2-in. baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice.
   
3. Bake, uncovered, at 350 degrees for 1 hour and 20 minutes or until the potatoes are tender.
   






Final Comments


Yield: 6-8 servings.