This recipe comes from the same collection as the previous scalloped potatoes recipe [1], handwritten on a white index card and date is unknown.
Scalloped Potatoes
Makes 4 to 6 servings.
1 can (10 3/4 ounces) condensed cheddar cheese, cream of veg, celery, chicken or mushroom soup
1/2 to 3/4 cup milk
dash of pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 Tbsp butter or margarine
dash of paprika
Stir soup; blend in milk and pepper.
Arrange alternate layers of potatoes, onion, and sauce in 1 1/2 quart casserole.
Dot top with butter; sprinkle with paprika.
Cover; bake at 375°F for 1 hour. Uncover; bake 15 minutes more.
Note: Sliced cooked potatoes may be substituted for raw potatoes. Mince onion and reduce cooking time to 1/2 hour. Bake uncovered.