5 cups raw potatoes, peeled and thinly sliced
1 cup chopped onion
salt and pepper to taste
1 can cream of mushroom soup (or other cream soup)
1/2 cup sour cream
fresh parsley, chopped
Preheat oven to 190ºC (375ºF). In greased 23x33cm (9x13 inch) baking pan, layer half the potatoes and onion and sprinkle with salt and pepper. Repeat layer. Combine soup and sour cream and pour over potato mixture. Cover and bake for 1 hour. Uncover and bake for a further 15 minutes. Sprinkle with parsley.
* From Wanda E. Brunstetter's Amish Friends Cookbook
Due to unfortunate circumstances, my private blog, our family blog, and my children's blogs are no longer public blogs. If you would like to read any of those blogs, please email me at firstname.lastname@example.org so I can send you an invitation to read any blog you are interested in.