(10.75oz) condensed cream of mushroom soup; undiluted
1 1/2 Tasse
milk
1/2 Teelöffel
salt
1/8 Teelöffel
cayenne pepper
5 Tasse
Thinly sliced peeled potatoes
1/4 Tasse
butter or margarine, melted
1/4 Tasse
all-purpose flour
die Zubereitung:
In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13x9x2-inch 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.
