Scalloped Potatoes with Fritos (1955)

• 4 cups peeled, thinly sliced potatoes
• 3/4 cup grated cheddar cheese
• 3/4 cup crushed Frito corn chips
• 1 cup or more of milk
• Butter
• Salt and paprika

Cover the potatoes with cold water, let stand 15 minutes, and drain well.  Arrange in a layer in a greased baking dish, dot with butter, and season well with salt and paprika. 

Reserving 1/3 of the cheddar cheese, alternate layers of buttered, seasoned potatoes with grated cheese.  Mix the remaining 1/3 of cheese with the crushed corn chips, and add as last layer.

Pour milk over all until it can be seen through the top layer. Bake at 350 degrees for 1-1/4 hours or until tender.

(Origin - "Fritos Pie - Stories, Recipes, and More" by Kaleta Doolin, published by Texas A&M University Press, 2011)

More "Lost" Potato Recipes

New Orleans Sweet Potato Pone (1932)

Honey Sweet Potatoes with Corn Flakes (1946)

Potato Croquettes Stuffed with Prosciutto, Cheese (1971)