4-5 med. potatoes, pared
1 (11 oz.) can condensed cheddar cheese soup
1 pkg. sour cream sauce mix
1/2 c. milk
1/2 tsp. salt
Dash of pepper
1 tbsp. butter, melted
1/4 c. fine dry bread crumbs

Cook potatoes in boiling salted water until tender; drain and slice thinly. Combine soup, sour cream sauce mix, milk, salt, and pepper. Place 1/2 of potatoes in 1 1/2 quart casserole. Top with 1/2 of soup mixture. Repeat with remaining potatoes and soup mixture. Combine melted butter and bread crumbs. Sprinkle over top. Cover and bake at 375 degrees for 25 minutes. Uncover bake for additional 10-15 minutes.