1. Prepare Nacho Ch-Easy sauce according to instructions on page 53.

2. Wash potatoes and slice potatoes into thin rounds. There is no need to remove the skin.

3. Parboil potatoes: Fill a pot 3/4 full with clean cold water and bring to a boil. Add potato slices to water and boil for 5 minutes. Drain and allow to cool for 5–10 minutes or while you prepare the ch-easy sauce.

4. Pour 1 cup Nacho Ch-easy Sauce in a glass baking dish. Arrange a layer of potato slices on top.

5. Pour another 1 cup Nacho Ch-easy Sauce in dish. Arrange a layer of potato slices on top

6. Pour last cup of Nacho Ch-easy Sauce ion top once all potato slices have been added

7. Bake at 425° for 25 minutes or until top is golden brown and potatoes are soft.