Recipe - Peppery Scalloped Potatoes

1 cn (10.75oz) condensed cream of
mushroom soup; undiluted
1 One half cup Milk
One half teaspoon Salt
1/8 teaspoon Cayenne pepper
5 cup Thinly cut or sliced up peeled
potatoes
One fourth cup Butter or margarine; melted
One fourth cup Allpurpose flour

In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place
a third of the potatoes in a greased 13x9x2inch 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 MCRecipe Digest by The Taillons taillon@access.mountain.net on
Feb 07, 1998