- 7 1/2 pounds [3.4 kg] potatoes
- 1 can [48 ounces / 1.4 L] cream of mushroom soup
- 2 cups [500 ml] water
- 2 tablespoons [30 ml] butter or margarine
- Pinch of paprika
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- Peel and thinly slice potatoes.
- Arrange potato slices in a [12 x 18 x 2 inches / 30 x 45 x 5 cm] greased oven-proof pan.
- Stir soup until smooth; add water; pour over potato slices.
- Garnish with knobs of butter; sprinkle with paprika.
- Bake in a moderate oven [325°F / 160°C] for 2 hours or until potatoes are done.
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