4 lg. baking potatoes, peeled & thinly sliced lengthwise
3 c. onion, 1 lg. onion, chopped fine
1/4 lb. butter
3/4 lb. Velveeta cheese, cubed (if au grain)
1/3 tsp. pepper or if au gratin 1/2 tsp. pepper
1 can condensed skim milk or 2 c. milk

If you have a microwave: Place onions in 4 cup measuring cup (microwaveable). Cook on high for 4 minutes. Add pepper, butter, 1/2 milk and/or cheese. Cook on high until butter and/or cheese is melted. Stir after 1 minute and each 30 seconds there after.

If you do not have a microwave: In moderately heated saucepan add 1/2 of the butter and all of the onions. Cook until tender, stir constantly. Add pepper, 1/2 of milk, rest of butter and/or cheese. Cook until butter and/or cheese is melted, stir constantly. Pour contents of saucepan in 4 cup measuring cup.

If the measuring cup contains less than 4 cups add milk until 4 cups is reached.

In a 9 x 13 x 2 inch pan, cover bottom with layer of potato slices. Cover potatoes with sauce. Repeat process until potatoes are used up. If potatoes are not covered with sauce add enough milk to cover the potatoes.

Cook potatoes in a preheated 350 degree oven for 40 minutes to 1 hour. Test potatoes for doneness after 40 minutes.