Creamy Potatoes
From: Marie-Thé
Servings: 25 [4 ounces / 125 ml per serving]
IngredientsPreparation
  • 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
  • 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.