"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.