4 - 5 lg. potatoes, peeled
1 can cream of chicken soup
1 c. hot milk
1 tsp. salt
1/2 tsp. pepper

Slice the potatoes into a greased 2 quart casserole dish and layer the soup with the potatoes, ending with soup. Sprinkle with the salt and pepper, then pour the milk into it almost to the top. Bake in 400 degree oven at least 1 1/2 hours or so. Other vegetables can be added, too.