Ingredients
4 pounds potatoes, peeled and thinly sliced2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/4 cup butter, divided2 cups shredded sharp cheddar cheese, divided
Preparation
In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.
