PeggyS Scalloped Potatoes
Ingredients
- 1 can cream of mushroom soup
- 1 can milk soup can
- dabs of butter to equal 1 stick
- 6 to 8 large baking potatoes
Directions
- Cut skinned potatoes into thin slices
- Pour soup and milk over layered potatoes in a deep baking dish
- Place dabs of butter and bake for 1 hour to 1 hour and 15 minutes
- Cover pan with foil