3-4 lg. potatoes
2 lg. onions
3 tbsp. butter
1 1/2 c. hot tap water
2 tsp. instant chicken bouillon seasoning or 2 chicken bouillon cubes
1/4 c. shredded sharp cheese
1 tsp. minced parsley

Peel potatoes and onions. Slice in 1/4 inch slices. Layer in 2 quart casserole.

Dot butter over top. Then pour over the hot water mixed with the chicken bouillon. Cover. Microwave at high 17-20 minutes until potatoes are tender, stirring after 10 minutes. Uncover casserole and sprinkle with cheese and parsley. Microwave at high 1/2-1 minute, uncovered or until cheese melts.