6 c. (4 to 5 med.) 1/8 inch thick slices peeled raw potatoes
2 c. water
1/4 tsp. salt
1 1/4 c. (10 3/4 oz. can) cream of mushroom soup
1 c. undiluted Carnation evaporated milk
1/4 tsp. pepper
1 tbsp. chopped parsley
1 tbsp. prepared mustard
1 c. very thinly sliced onion

Place potatoes, water and salt in large saucepan. Cover; heat to boiling. Reduce heat; cook until barely tender, about 5 minutes. Drain thoroughly.

Combine soup, evaporated milk, pepper, parsley and mustard in medium bowl. Blend thoroughly. Layer half of potatoes, onion and soup mixture in buttered 7x12x2 inch baking dish. Repeat layers. Bake in moderate 350 degree oven for 35-40 minutes or until potatoes are tender and sauce is bubbly. Makes 6 cups.