4 medium heads of red potatoes, quartered
1 (10.5 fluid ounce) can condensed cream of mushroom soup
3 tablespoons Dijon mustard
Preheat oven to 350 degrees F (175 degrees C).
Prepare cream of mushroom soup by whisking together soup flour, cream of mushroom soup, and Dijon mustard. Pour over potatoes and bake in an oven 20 minutes.