8 med. potatoes, peeled and thinly sliced
1 can cream of chicken soup
Milk
Salt
Pepper
Parmesan cheese

Put soup in 1 pint measuring cup and fill with milk to make 1 pint. Stir. Layer potatoes in casserole dish, ending with soup mixture. Sprinkle with Parmesan cheese to cover and dot with butter. Bake for 1 1/2 hours at 350 degrees.