Pauline's Layered Potatoes

Ingredients

• 1.potatoes, 4–6 medium; peeled; sliced using food processor medium pressure
• 2.45 gram margarine, 45 g
• 3.30 gram instant chicken soup mix, 30 g; dry powder
• 4.45 gram plain flour, 45 g
• 5.375 millilitre water, boiling
• 6.salt and pepper, to taste
• 7.paprika, for topping

Method

1. 1.Cut potatoes to fit feed tube of food processor. Slice using medium pressure.
2. 2.Arrange potatoes in layers in a well-greased, shallow, 2 quart/8 cup casserole.
3. 3.In the food processor, using the steel blade, process margarine, chicken soup mix and flour until blended — about 5 seconds.
4. 4.Pour the boiling water through the feed tube while machine is running and process.
5. 5.Transfer this sauce to a pot and cook over medium heat until thick and bubbly. Add salt and pepper to taste.
6. 6.Pour sauce over potatoes and sprinkle with paprika.
7. 7.Bake uncovered in a 350°F/180°C oven for 1½ hours until tender and golden brown.

Notes

• Card note: 'This quantity potatoes should make 4–5 layers and should make 4 servings.'
• Instant chicken soup powder does double duty as both a flavour base and a thickener for the sauce.
• See also: paulines-fan-potatoes (on the same card page).