6 to 8 lg. potatoes
1 1/2 c. Velveeta cheese
3/4 to 1 c. butter, melted
3/4 to 1 c. milk (or more)
4 slices bread

Peel and slice potatoes, thinly as you would for potato augratin. Cook until almost done.

In casserole dish place 1/2 cooked potatoes, 3/4 cup Velveeta cheese, spread evenly over potatoes and approximately 1/2 cup milk (enough to slightly cover).

Then add rest of potatoes, 3/4 cup Velveeta cheese. Fill casserole dish with milk only until dish is 1/3 full with milk.

In skillet, melt 3/4 to 1 cup butter. Crumble up 4 slices of bread into butter. Spread on top of potatoes. Cook at 375 degrees for approximately 1 hour. May have to cover lightly with aluminum foil, but not casserole dish cover.