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12 servings, 1/2 cup (125 mL) each
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Prepare using condensed cream of chicken soup.
When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes in a bowl of cold water until ready to cook to prevent them from darkening.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I was really disapointed with this recipe - the sauce seperated and it was a complete mess.
Wasn't crazy about the flavours, found it to be flat. However that being said, the method is a very good start, with the amounts, time and settings. Next time I'll use thinly sliced onions layered with the potatoes (I always use a mandolin slicer), a soup with more flavour such as cream of celery, and perhaps dill weed rather than Worcestershire sauce. While the recipe as is isn't that great (just my opinion though), the way it can be adjusted with this base recipe is definitely worth the "first try" and very versatile to individual tastes.
I'm not sure what it was but they tasted too processed and salty. I didn't like and my family were not fans either.