Grease baking dish.
Start with layer of thinly sliced potatoes, salt, pepper and butter.\tContinue with as many layers as you wish.
Put chopped onion and grated cheese on at least 2 or 3 layers.
Warm milk (microwave is fine).
Pour this over layers of potatoes.
Bake at 350\u00b0 for 1 hour and 15 minutes.\tAbout 15 minutes before done, put cheese on top.
Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar; drain.
Put half of potatoes in greased crock-pot.
Top with half of the onion slices, flour, salt and pepper.
Add remaining sliced potatoes and onions.
Sprinkle remaining flour, salt and pepper.
Add butter and undiluted soup.
Cover and cook on low for 6 to 7 hours or on high for 2 to 3 hours.
Add cheese 30 minutes before serving.
Recipe may be doubled for a 5-quart crock-pot.
aking pan, add half the sliced potatoes.
Toss in half the
Preheat oven to 325 degrees F (165 degrees C).
Arrange thinly sliced potatoes in a 9x13-inch baking dish.
Layer butter slices on top of potatoes. Season with salt and black pepper.
Pour half-and-half evenly over potato mixture.
Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.
Brown 4 to 6 chops on both sides and place in a baking dish. Arrange a layer of thinly sliced potatoes over chops.
Season with salt and pepper.
Cut cabbage into 1/4 inch slices (remove the core) and place in a layer over potatoes.
Dilute 1 can of cream of celery soup or cream of mushroom (or both) with equal parts of water or milk.
Pour over all, bake covered at 375\u00b0 for 1 hour. You can add an additional layer of potatoes and cabbage using 2 cans of soup.
In saucepan, combine package Pasta Prima Alfredo Sauce Mix with butter and milk.
Bring to a boil over medium heat whisking frequently.
Reduce heat and simmer 3 minutes.
In a 2 quart lightly greased casserole dish alternate layers of sliced potatoes and sliced onions with prepared sauce.
Cover and microwave on medium high 20-25 minutes or until potatoes are tender, gently stirring 3 times during cooking.
Let stand 3 minutes before serving.
Stir Tabasco into salad oil in large skillet.
Heat.
Add onion, thinly sliced potatoes and fry covered, turning occasionally until potatoes are tender and golden.
Sprinkle with salt.
Yields 6 servings.
Combine soup, milk, salt and pepper and set aside. Place a layer of sliced potatoes in casserole dish. Add a layer of ham and onion slices. Repeat until used. Pour soup mixture over all. Cover and bake at 375\u00b0 for 1 hour. Uncover and add cheese, then sprinkle with paprika for added garnish. Reduce heat to 350\u00b0 and return to oven for 15 minutes or until potatoes are tender.
Combine soup, milk, pepper and salt.
Heat thoroughly, but do not bring to a boil.
Set aside.
Place a layer of sliced potatoes in a 1 1/2-quart ungreased casserole.
Add a layer of ham, then a layer of onion slices.
Repeat until all have been used.
Pour soup mixture over all.
Cover and bake at 375\u00b0 for 1 hour. Uncover, sprinkle shredded cheese on top, and add a dash of paprika.
Bake an additional 15 minutes or until potatoes are tender.
Preheat oven to 350\u00b0.
Grease a 1 1/2-quart baking dish.
In prepared baking dish, alternate layers of thinly sliced potatoes, onion, cheese, salt, pepper and butter.
Combine soup and milk; pour over potatoes.
Cover with foil and bake for 45 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.
Put sliced potatoes in a shallow dish. Add sliced Chinese sausages on top of potatoes.
Set dish on a rack in a pan.
Pour boiling water in the pan to within 1-inch of the rack.
Cover and bring to boiling and steam 45 minutes.
Grease 2-quart baking dish with cover.
Place in bottom of dish 4 cups thinly sliced potatoes.
Pour over potatoes a mixture of cream of celery soup, evaporated milk, onions, salt and pepper. Trim fat from pork chops and brown chops on both sides in small amount of oil.
After browning, place chops on top of soup mixture and potatoes.
Cover and bake at 375\u00b0 for 1 1/4 hours or until potatoes are tender.
Alternate in casserole layers of thinly sliced potatoes with skin, chopped green pepper and onion.
Season with salt and pepper.
Mix mushroom soup with milk and pour over potatoes. Cover and bake 1 1/2 hours at 350\u00b0.
Butter 1 1/2-quart casserole. Layer with half of the sliced potatoes and onion.
Sprinkle with half the flour, salt, pepper and cheese.
Dot with half the butter.
Repeat layers.
Cover with milk.
Bake at 350\u00b0 for one hour or until potatoes are tender and top is browned.
Serves 6.
Cover 4 quart greased casserole dish with thinly sliced potatoes.
Sprinkle onion salt, pepper, salt and parsley flakes to taste.
Preheat oven to 375. Lightly grease/spray a 13\" x 9\" baking pan.
Place thinly sliced potatoes in a large mixing bowl. Add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1/2 cups of the shredded cheddar. Toss to mix well. Place this mixture into the prepared baking dish.
Pour heavy cream and milk over top. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
Cover and bake at 375 for 50-60 minutes. Uncover and bake an additional 25-30 minutes or until top is to desired browness/bubbliness.
Layer potatoes in buttered ovenproof dish.
Sprinkle a little salt between layers.
In saucepan, melt butter.
Stir in flour, salt and pepper.
Add chicken broth; stir constantly until mixture boils.
Cook for 1 minute.
Remove from heat; set aside.
In skillet, brown pork chops; season with additional salt and pepper.
Put sliced potatoes and onion into greased 13 x 9-inch baking dish.
Cover with broth mixture.
Put pork chops on top.
Cover; bake for 1 hour.
Uncover and bake for 10 minutes.
Sprinkle with paprika and parsley before serving.
In 10\" skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary).
Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.
Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don't stick.
Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.
Mix mushroom soup, cheese, pimento and salt into milk and stir well.
Add sliced potatoes.
Put into a well-greased 10 x 6-inch baking dish.
Bake at 350\u00b0 for 1 hour or until potatoes are done.