1/3 c. oleo
3/4 c. crushed corn flakes
1 1/2 c. shredded sharp Cheddar cheese
2 tsp. salt
1 1/2 tsp. paprika
3 to 4 large potatoes, sliced 1/2-inch thick


Melt oleo in jelly roll pan in 375° oven (any pan will do). Mix crushed corn flakes, cheese and seasonings. Dip sliced potatoes in butter, then in corn flake mixture. Lay slices in pan in a single layer. Bake 1/2 hour or until potato tops are crisp and potatoes are tender.