12-15 sm. boiled potatoes, diced
1 can Cheddar cheese soup
1 soup can milk
1/2 lb. Velveeta cheese, sliced thin
1 stick butter

Place half of the diced potatoes in casserole dish; dot with half of the butter. Cover with half the Velveeta cheese. Repeat with other half of potatoes, butter and cheese. Mix the soup and 1 soup can of milk and bring to low boil; pour over potatoes. Bake approximately 45 minutes at 325 degrees until cheese is melted and bubbly.