Recipe

A A A

• 1 kg potato, peeled & thinly sliced
• 420 g condensed cream of chicken soup
• 3/4 cup skim milk
• black pepper , to taste
• 1/2 cup fresh breadcrumb
• 1/2 cup tasty cheese, low-fat

• 1 Preheat oven to 220°C Lightly grease an 8 cup ovenproof, microwave safe dish.
• 2 Evenly layer potatoes in prepared dish. Cover with plastic wrap and microwave 10 minutes or until potatoes are just tender.
• 3 Combine soup, milk, and pepper. Pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers.
• 4 Combine breadcrumbs and cheese and sprinkle over potato mixture. Bake for 15-20 minutes or until hot and golden.