Escalloped Potatoes - cooking recipe

Ingredients

6 small potatoes
1 can Campbell's cream of chicken soup
1 1/2 c. milk

Preparation

Peel potatoes and slice 1/2 into baking dish.
Blend 1/2 can of soup with knife or spoon over potatoes.
Pour 3/4 cup milk over potatoes.
Add the rest of potatoes (sliced) to the mixture. Blend the rest of the soup and milk and pour over top.
Bake at 325\u00b0 for 1 1/2 hours.