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My Best Recipe

Yummy Potatoes Are Popular at Family Dinners, Potlucks, Picnics

February 05, 1987

"This recipe was given to me by a neighbor, a 90-year-old who loves to cook," Ossie Montgomery writes. "I make the dish quite often for family dinners, potlucks and picnics, and everybody seems to like it."


6 medium potatoes

1 (11-ounce) can cream of chicken soup

1 1/2 cups shredded Cheddar cheese

1 cup sour cream

Cook unpeeled potatoes in gently simmering water until tender. When cool enough to handle, peel and slice 1/8 inch thick. Turn into well-buttered 13x9-inch baking dish.

In saucepan, heat cream of chicken soup with 1 cup shredded cheese, stirring to prevent scorching. When hot, add sour cream. Mix thoroughly.

Pour over sliced potatoes. Top with remaining 1/2 cup shredded cheese. Bake at 350 degrees about 30 minutes or until heated through. Makes 6 servings.

Note: Mixture may be preassembled and refrigerated the day before. If so, add 5 to 10 minutes baking time.


Laguna Hills

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