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Barbecue Scalloped Potatoes

Yield Makes 6 servings


  • 3 large baking potatoes (about 2 1/2 pounds)
  • 1 1/2 teaspoons salt, divided
  • 1 (10-ounce) can cream of mushroom soup, undiluted
  • 1 (5-ounce) can evaporated milk
  • 1/4 cup spicy barbecue sauce
  • 1/4 teaspoon onion salt
  • 2 cups shredded sharp Cheddar cheese
  • 1/8 teaspoon paprika

How to Make It

  1. Cook potatoes with 1 teaspoon salt in boiling water to cover 30 to 40 minutes or just until tender. Let cool slightly; peel and slice. Set aside.

  2. Stir together remaining 1/2 teaspoon salt, soup, and next 3 ingredients until blended.

  3. Layer half each of potato slices, barbecue sauce mixture, and cheese in a lightly greased 2-quart round baking dish. Repeat layers; sprinkle top evenly with paprika.

  4. Bake at 350° for 45 minutes or until golden.