5 lbs. red potatoes, peeled and cubed
12 oz. mild Cheddar cheese, shredded
1 can cream of chicken soup
1 shallot, chopped
1 stick butter

Boil potatoes in salted water until cooked. In Dutch oven, melt butter, saute shallots until tender (not brown). Add soup, stir until well blended and heated. Add cooked potatoes and mix well. Add 1/2 of cheese gradually, stirring after each addition. Pour into casserole, sprinkle remaining cheese on top. Bake at 300 degrees only until cheese is melted.

NOTE: You may microwave on high until cheese is melted.