8 to 10 potatoes, scrubbed, sliced 1/4 inch thick
2 cans cream of chicken soup (condensed)
2 soup cans full of milk
1/2 c. extra sharp Cheddar
1 sm. onion, finely chopped

Place potatoes in casserole. Heat soup with milk until well blended. Pour over potatoes. Add cheese and onion. Mix with potatoes, gently. Cover. Bake at 350 degrees about 1 1/2 to 2 hours, or until potatoes done.