6 med. potatoes
1 (11 oz.) can cream of chicken soup
1 1/2 c. shredded medium cheddar cheese
1 c. sour cream

Cook unpeeled potatoes in gently simmering water until tender. When cool enough to handle, peel and slice 1/8 inch thick. Turn into well buttered 13 x 9 baking dish.

In saucepan heat cream of chicken soup with 1 cup shredded cheese, stirring to prevent scorching. When hot, add sour cream. Mix thoroughly.

Pour over sliced potatoes. Top with remaining 1/2 cup cheese. Bake at 350 degrees about 30 minutes or until heated through. Makes 6 servings.

NOTE: Mixture may be preassembled and refrigerated the day before. If so, add 10 to 15 minutes baking time.