Cheesy Baked Potato Slices

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook, or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Cheesy Baked Potato Slices

Shirleen Chandler

1 can cream of mushroom soup                 1 c. shredded cheese

4 med. baking potatoes cut into ¼ slices (about 4 cups)

½ tsp. paprika                                                   

½ tsp. pepper

Preheat oven to 400. In a small bowl, combine soup, paprika, and pepper. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil, bake 45 minutes. Uncover, bake 10 minutes more or until potatoes are fork tender. (Slice potatoes very thin and do not overlap them too much or it will take much longer to get them tender.) Serves 6.