6 c. sliced potatoes
2 med. sized onions (sauteed in 1 tbsp. butter)
1 can cream of onion soup
2 c. grated Cheddar cheese
3 tbsp. butter

Cook potatoes in salted water until tender, drain and save broth.

Pour potatoes into 2 quart baking dish. Spread onions on top. Heat butter, onion soup, cheese and soup can of potato broth in heavy saucepan and pour over potatoes. Bake at 375 degrees about 30 minutes, until lightly browned and bubbly.