6 lg. potatoes, sliced
1 sm. onion, chopped
1 c. shredded cheese
1 can cream of chicken soup
1/4 c. milk
Salt & pepper

Cook potatoes (sliced) in salted water about 10 minutes; drain. Pour half of potatoes into a 2 1/2 quart casserole dish. Sprinkle chopped onion over potatoes. Spread 1/4 can of soup over onion. Add rest of potatoes. Mix milk with rest of soup and pour over all. Sprinkle the cheese over top. Bake with cover about 45-50 minutes at 350 degrees. Uncover and bake about 15 minutes more.