4 lg. baking potatoes, sliced thinly
2 cans cream of chicken soup, undiluted
1 brick shredded cheddar cheese

Layer 1/3 of potatoes in a greased 8 x 13 inch casserole. Spread with 1/3 of soup. Sprinkle with 1/3 of the cheese. Repeat 3 times, ending with cheese. Bake about one hour at 350 degrees. Serves 4 to 6 people.