I used red skinned potatoes and sliced them without peeling them. I used cream of onion soup and left out the diced onion. I mixed the milk with 1 heaping teaspoon of cornstarch and then mixed that with the soup, pepper, 1/4 teaspoon of paprika, 1/4 teaspoon of ground mustard and 1/2 cup of shredded cheddar cheese. Then I poured the mixture over the potatoes. The result was a thick and creamy sauce. Delicious!
Date Posted: Oct. 3, 2005
Photography Notes: This photo was taken just after taking from the oven.
Cooking Level: Expert
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