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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."

YUMMY POTATOES

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.

--OSSIE MONTGOMERY

Laguna Hills

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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