From 2004 Southern Living Annual Recipes
I've been intrigued by this dish ever since I first saw it...but I was wary, as well, since it had barbecue sauce in it. All of the ingredients sounded good, but I just couldn't envision how it would taste.
Boiling the potatoes beforehand ensured that they were completely cooked in the casserole, and the barbecue sauce gave it a little tang...not too much to be overwhelming, but just enough to give it that "something" different.
This wasn't my favorite potato dish (find that here), but it's a good variation on scalloped potatoes that's worth trying.
3 large baking potatoes (about 2 1/2 pounds)
1 1/2 teaspoons salt, divided
1 can cream of mushroom soup
1 (5-ounce) can evaporated milk
1/4 cup spicy barbecue sauce
2 cups shredded Cheddar cheese
Cook potatoes with 1 tsp. salt in boiling water for 30-40 minutes. Let cool slightly, and then peel and slice.
Stir together remaining salt and next three ingredients until blended.
Layer half each of potato slices, sauce mixture, and cheese in a lightly greased 2-quarter round baking dish. Repeat layers.
Bake at 350 degrees for 45 minutes.
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