- 800 potatoes, peeled, thinly sliced
- 295g can Campbell’s Cream of Chicken Condensed soup
- 1 cup milk
- ½ cup fresh or ¼ cup dried panko crumbs
- 3/4 cup grated tasty cheese
Step 1Preheat oven to 200ᵒC. Lightly grease a 1.5 litre, 20 x 20 cm ovenproof, micro-wave safe dish
Step 2Evenly layer potatoes in prepared dish. Cover with plastic wrap and microwave for 10 minutes or until potatoes are just tender.
Step 3Combine soup, milk and salt and pepper. Pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers.
Step 4Combine breadcrumbs and cheese and sprinkle over potato mixture. Bake for 20 minutes until golden and potatoes are cooked through.