Ingredients:
1 (10 3/4 ounce) cans cream of mushroom soup
1 1/2 cups milk
1/2-1 teaspoon salt
1/4 teaspoon cayenne pepper ( add more if you want more “bite”)
5 cups potatoes, peeled and thinly sliced
1/4 cup butter, melted
1/4 cup flour
1 medium onions, thinly sliced
Directions:
Combine soup, milk, salt and cayenne in bowl.
Place 1/3 of potatoes and onions in a greased 9X13 baking dish.
Layer with 1/3 of the butter, sprinkle 1/3 of the flour over and then 1/3 of the soup mixture.
Repeat layers twice.
Bake, uncovered at 350 degrees for 1 hour and 20 minutes or until the potatoes are tender.
Servings: 6-8
Time preparation: 15 min.
Time total: 105 min.