© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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5 to 6 medium to large potatoes, sliced
1 ¼ pint thickened cream
1 or 2 packets French onion soup
4 to 6 pieces bacon rashers, diced, if desired
Peel potatoes and slice them. Place them into a deep or casserole dish. Layer them about twice them mix cream and French onion soup together and pour it over the potatoes. Then add a layer of potatoes and so on until potatoes are gone. The original directions said to place the bacon between layers, but I leave it until last and place it on top of the cream base. Place in oven on 350°F until potatoes are cooked.