1 can cream of mushroom soup
3/4 c. grated American cheese
1/4 c. finely chopped pimento
1/2 tsp. salt
2/3 c. evaporated milk
4 c. thinly sliced potatoes

Combine soup, 1/2 cup cheese, pimento and salt in bowl. Stir in milk and potatoes gradually. Place in greased baking dish. Top with remaining cheese. Bake at 350 degrees for 1 hour.