Jerusalem Artichoke, Cheese And Potato Casserole

Ingredients

6 med. artichokes, boiled about 6 minutes

4 med. potatoes, boiled until done

1 cup American cheese, grated

1 can mushroom soup

2 cups barbecue potato chips, crushed

1 cube butter

Black or white pepper as desired

Preparation

Butter a 2 quart baking dish. Layer sliced potatoes, using half of the cheese to cover them. Sprinkle with black pepper and dot with 1/2 of the butter. Layer on the sliced artichokes. Cover with the remainder of the cheese, butter and top all of it with mushroom soup and crushed potato chips. Bake at 325 degrees until light brown.