1 can cream of onion soup
3/4 c. milk
1/2 tbsp. pepper
8 c. potatoes, sliced
8 oz. American cheese, shredded
8 oz. cheddar cheese, shredded

Grease 3 quart casserole. In small bowl, combine soup, milk and pepper. In casserole, layer half each of potatoes, soup mixture and cheeses. Repeat layers, cover; bake for 1 1/2 hours. Uncover; continue baking 15 to 20 minutes until potatoes are tender. Serves 16.