Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/2 cups milk1/2 to 1 teaspoon salt1/8 teaspoon cayenne pepper5 cups thinly sliced peeled potatoes1/4 cup butter, melted1/4 cup all-purpose flour
Preparation
In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13-in. x 9-in. 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 potatoes are tender.
