5 lb. Maine potatoes (regular, white, round)
1 stick butter, melted
1 tbsp. salt
2 lg. onions, chopped coarse
2 c. milk
1 can Campbell's cream of chicken soup (10 1/2 oz.)

Mix butter, salt and onions. Peel and slice potatoes in circles. Put a layer of potatoes and mix in a roaster pan. Add a little of the soup and milk mixture. Repeat, with last layer of potato and onion mix on top. Slightly cover with milk mixture. Don't cover pan. Bake at 325 degrees for 2 1/2 hours, or until tender. Serves 15-17.