Barbecue Scalloped Potatoes

Ingredients:
- 3 large baking potatoes
- 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 sharp cheddar cheese, shredded
- 1 dash paprika

Directions:
- Cook potatoes with 1 teaspoons salt in boiling water to cover, 30-40 minutes or until tender. Cool slightly; peel and slice. Set aside.
- Stir together remaining 1/2 teaspoons salt, soup, milk, barbecue sauce, and onion salt until blended.
- Layer half each of potato slices, barbecue sauce mixture, and cheese in a sprayed 2-quart baking dish. Repeat layers; sprinkle with paprika.
- Bake at 350°F for 45 minutes, or until golden.