6 med. potatoes peeled & thinly sliced
1 onion, sliced
1 can cheddar cheese soup
1 can milk
2 tbsp. flour
2 tbsp. grated Parmesan cheese

Spread potatoes and onions in two quart casserole dish. Sprinkle with salt and pepper and flour. Dot with 1 tablespoon butter. Mix soup and milk, pour over potato-onion mixture. Sprinkle with cheese and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes longer, or until potatoes are tender and top is lightly browned. Serves 8.