Total Time
45mins
Prep 15 mins
Cook 30 mins

From a soup can label.

Ingredients Nutrition

  • 1 kg potato, peeled & thinly sliced
  • 420 g condensed cream of chicken soup
  • 34 cup skim milk
  • black pepper, to taste
  • 12 cup fresh breadcrumb
  • 12 cup tasty cheese, low-fat

Directions

  1. Preheat oven to 220°C Lightly grease an 8 cup ovenproof, microwave safe dish.
  2. Evenly layer potatoes in prepared dish. Cover with plastic wrap and microwave 10 minutes or until potatoes are just tender.
  3. Combine soup, milk, and pepper. Pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers.
  4. Combine breadcrumbs and cheese and sprinkle over potato mixture. Bake for 15-20 minutes or until hot and golden.
Most Helpful

This gets a lot more than 5 Stars. Nothing special to buy, easy to make, and flavour galore. I think this just may replace my favourite scalloped potato recipe....it's *that* good. Thanks Sara for a wonderful recipe. Made for the Auzzie/NZ Recipe Swap #32

Diana #2 September 06, 2009