1/3 c. finely chopped onion
3 tbsp. butter
6 c. pared, thinly sliced potatoes
Salt & pepper to taste
1 c. grated American cheese
1 (10 1/2 oz.) can cream of mushroom soup
1/4 c. milk
1/4 c. chopped pimento

Lightly brown the onion in butter. Place a layer of potatoes in a greased, shallow 2 quart baking dish. Sprinkle with salt, pepper, 1/3 of the onion and 1/3 cup of cheese. Repeat layers and save the last 1/3 cup of cheese for a topping.

Heat mushroom soup and milk. Pour over the potatoes and sprinkle with pimento. Cover and bake at 350 degrees for 1 hour. Sprinkle with remaining cheese and bake, uncovered, for 15 minutes longer.