5 lbs. potatoes
1 can evaporated milk
1 can cream of mushroom soup
1 lb. Velveeta cheese, shredded
1 tsp. onion flakes

Boil potatoes with peeling until done. Chill potatoes, then peel and slice into a flat pan. Mix and add evaporated milk, mushroom soup, Velveeta cheese and onion flakes. Salt and pepper to taste. Bake at 350 degrees until light brown on top. Serves 20.