1 sm. onion, thinly sliced
2 tbsp. oil
2 - 3 med. potatoes, sliced as for scalloped potatoes
1 c. evaporated milk
1/2 lb. small curd cottage cheese
Chopped parsley
Dash of garlic salt

Saute onion in oil in soup kettle. Add potatoes and enough water to cover; simmer until tender. Add evaporated milk, bring just to a boil, and gently stir in cottage cheese. Top with chopped parsley to serve. Serves 4.