4 med. size potatoes, sliced
1 med. size onion, sliced
1 c. grated cheese
1 can cream of chicken soup, undiluted
1/2 c. milk
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. seasoned pepper
Dash of basil
Dash of garlic

Arrange in a 2 quart casserole, a layer of potatoes, a layer of onions and a layer of cheese. Continue with layers ending up with cheese on top. Combine soup, milk and seasonings and pour over potato mixture.

Bake covered at 375 degrees for 45 minutes or until potatoes are tender. Yield 4 to 6 servings.