6 c. potatoes, thin sliced & peeled
1 can cream of mushroom soup
1 c. Carnation cream
1 c. (4 oz.) shredded cheese
1/8 tsp. pepper
1 med. onion, thin sliced
1/4 c. dry bread crumbs
2 tbsp. grated Parmesan cheese

Boil potatoes in salted water for 5-8 minutes. Drain. Mix in soup, milk, cheese and pepper. Place half the potatoes in buttered 2 quart casserole. Top with onions. Spoon halves the soup mixture over onions. Top with remaining potatoes and soup mixture. Mix together bread crumb and Parmesan cheese. Sprinkle over casserole. Bake at 350 degrees for 40-45 minutes.