Cheesey Potato Casserole
1 can cream of chicken soup
1/2 cup of milk
4 cups of sliced cooked potatoes
1/2 cup of potato broth
cheese slices
margarine
In a 1 1/2 quart casserole dish, alternate layers of potatoes,
cheese and dot each layer with margarine. Blend soup, milk
and potato broth . Pour over potatoes and cheese in casserole
dish. Bake at 350 degrees until bubbly and lightly browned.
Peggy Wishon
Au Gratin Potatoes
2 tbsp. flour
4 - 6 oz. shredded cheddar cheese
2 tbsp. butter
3 cups (5 medium size) potatoes, sliced and cooked (do not overcook)
1 cup milk
1/4 cup salad dressing or mayonnaise
Brown onion in butter. Add flour and stir until smooth.
Add milk; bring to a slow boil, stirring constantly, until
slightly thickened. Reduce heat and add salad dressing
and cheese. Pour sauce over sliced potatoes in large baking
dish. Bake at 350 degrees for 30 - 35 minutes.
Carole Reavis Murphy