1 can cream of mushroom soup, undiluted
1 1/2 c milk
1/2 tsp salt
1/8 tsp cayenne pepper
5 c peeled and thinly sliced potatoes
1/4 c margarine, melted
1/4 c flour


Mix soup, milk, salt and cayenne.

Place a third of the potatoes in a greased 9x13.
Layer with a third of the butter, flour and soup mixture.
Repeat layers twice.
Bake, uncovered, at 350 1 hour and 15 min,til potatoes are tender.

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