6 c. sliced potatoes
1 c. (10 1/2 oz.) mushroom soup
1/2 c. milk
1 c. grated sharp Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1 c. (3 oz.) Durkee O & C French fried onions, crushed
Paprika

Cook potatoes in boiling salted water 6-8 minutes, or until slightly tender. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a greased 2 quart casserole. Season layers of potato with salt and pepper. Bake at 350 degrees for 25 minutes. Top with onions (crushed, if desired) and sprinkle with paprika. Bake 10 minutes. Makes 6 servings.