6 med. potatoes
1 (11 oz.) can chicken soup
1 1/2 c. shredded cheddar cheese
1 c. sour cream

Cook unpeeled potatoes in gently simmering water until tender. When cool enough to handle, peel and slice 1/8-inch thick. Turn into well-buttered 13 x 9 baking dish. In saucepan heat soup with 1 cup shredded cheese, stirring to prevent scorching. When hot, add sour cream. Mix thoroughly.

Pour over sliced potatoes. Top with remaining cheese. Bake at 350 degrees about 30 minutes or until heated through.

NOTE: May be made day ahead. Add 5-10 minutes baking time.