Cheddar Baked Potato Slices - Tip

[Guest guest]

I make this recipe, but add onion slice too it also. I have found that if I

slice the potatoes, rinse them and put them in a corning wear dish with just a

little water, cover and cook for 10 minutes first, they taste so much better in

the recipe and they cook up a lot quicker. I sprinkle the potato slice with a

very small amount of salt and stir it to coat the potatoes well and then proced

with the instructions you have. When I didn't, I found the potatoes never

really got done and they were in the oven over a hour. Just thought this tip

might help someone else enjoy this even more and have it finished quicker.

Judy

 

 

Cheddar Baked Potato Slices

 

1 can (10-3/4 oz.) cream of mushroom soup, undiluted

1/2 tsp. paprika

1/2 tsp. ground black pepper

4 cups (4 medium baking) potatoes, cut into 1/4 " slices

1 cup Cheddar cheese, shredded

 

In a small bowl, combine soup, paprika and pepper.

 

In a greased 2 quart oblong baking dish, arrange potatoes in overlapping

rows.

Sprinkle with the cheese and spoon soup mixture over cheese.

 

Cover baking dish with foil and bake in a preheated 400º F., oven for 30 to

35

minutes or until potatoes are fork tender.

 

Yield: 6 servings.

 

Recipe from: Gramma's Cookbook.