6 c. thin sliced, peeled potatoes
Water
1 tsp. salt
1 1/4 c. (10 1/2 oz.) can cream of mushroom soup
1 c. shredded American cheese
1/8 tsp. pepper
1 thin sliced med. onion
1/4 c. dry bread crumbs
2 tbsp. grated Parmesan cheese

Place potatoes in large saucepan. Cover with water. Add salt. Heat to boiling; boil 5 to 8 minutes or until tender. Drain.

Combine soup, evaporated milk, American cheese and pepper. Mix well. Place half the potatoes in buttered 2 quart casserole. Top with onions. Spoon half the soup mixture over onions. Top with remaining potatoes and soup mixture.

Mix together bread crumbs and Parmesan cheese. Sprinkle evenly over casserole. Bake in moderate oven (350 degrees F.) 40 to 45 minutes or until potatoes are tender.