- 7 1/2 pounds [3.4 kg] potatoes
- 1 [48-ounce / 1.4-L] can cream of mushroom soup
- 2 cups [500 mL] water
- 2 tablespoons [30 g] butter or margarine
- Pinch of paprika
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- Preheat oven to 325°F [160°C].
- Peel then thinly slice potatoes.
- Arrange potato slices into a 12 x 18 x 2-inch [30 x 45 x 5-cm] greased baking pan.
- Stir cream of mushroom soup until smooth; stir in water before pouring sauce all over potato slices.
- Garnish with knobs of butter or margarine; sprinkle all over with paprika.
- Bake into preheated oven for approximately 2 hours, or until potatoes are done.
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