1 (10 1/2 oz.) can cream of mushroom or celery soup
1/2 soup can milk
4 c. thinly sliced potatoes
2 c. (1/2 lb.) shredded processed American cheese

Combine the soup and milk. Arrange alternate layers of potatoes, soup and cheese in buttered 1 1/2 quart casserole or baking dish reserving some of the cheese for the top layer. Cover and bake in a moderate oven (350 degrees) for 1 hour and 15 minutes. Uncover and continue to bake for 15 minutes longer; or until the cheese is delicately browned. Makes 6 servings.