4 lbs. potatoes
16 oz. sour cream
1/2 c. dehydrated onion
1 tbsp. pepper
1 1/2 lbs. Velveeta cheese (Mexican if tangy)
1 tsp. garlic powder
1/4 c. milk

Slice potatoes 1/8 inch thick; put in covered dish for one hour, then drain. Mix and heat cheese, sour cream and all other ingredients. Mix with drained potatoes and bake 1 hour at 350 degrees.