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4 pounds potatoes, peeled and thinly sliced
2 (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted
1/4 cup butter or margarine, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided
In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.
© Copyright Reiman Publications, 1993-1997
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