Barbecue Scalloped Potatoes

• 3 large baking potatoes (about 2 1/2 pounds)
• 1 1/2 teaspoons salt, divided
• 1 (10-ounce) can cream of mushroom soup, undiluted
• 1 (5-ounce) can evaporated milk
• 1/4 cup spicy barbecue sauce
• 1/4 teaspoon onion salt
• 2 cups shredded sharp Cheddar cheese
• 1/8 teaspoon paprika

1. Cook potatoes with 1 teaspoon salt in boiling water to cover 30 to 40 minutes or just until tender. Let cool slightly; peel and slice. Set aside.
2. Stir together remaining 1/2 teaspoon salt, soup, and next 3 ingredients until blended.
3. Layer half each of potato slices, barbecue sauce mixture, and cheese in a lightly greased 2-quart round baking dish. Repeat layers; sprinkle top evenly with paprika.
4. Bake at 350u0b0 for 45 minutes or until golden.

baking potatoes, salt, cream of mushroom soup, milk, barbecue sauce, onion salt, cheddar cheese, paprika

Taken from www.myrecipes.com/recipe/barbecue-scalloped-potatoes (may not work)