6 lg. all-purpose potatoes (about 3 lbs.)
2 (13 3/4 oz.) cans Cheddar cheese soup
1 c. milk
1 tbsp. onion, minced
2 whole cans pimentos, diced
1/2 c. Parmesan cheese, grated
6 strips bacon
Pepper (to taste)

Thinly slice the unpared potatoes, about 1/4-inch thick is best. Add to salted boiling water, cover and boil 5 minutes; drain. In mixing bowl, whisk together the soup and milk; add onion, pimentos and pepper to taste. Spray a 2- to 3- quart casserole with non-stick spray and alternate layers of first potatoes and cheese sauce. Sprinkle with Parmesan cheese. Top with partially cooked bacon. Dust with paprika for color. Bake 35 minutes at 350 degrees. Makes 10 to 12 servings.