4 to 5 med. potatoes, pared
1 (11 oz.) can condensed Cheddar cheese soup
1 pkg. sour cream sauce mix
1/2 c. milk
1/2 tsp. salt
Dash pepper
1 tbsp. melted butter
1/4 c. fine dry bread crumbs

Cook potatoes in boiling salted water until tender; drain and thinly slice. Combine soup, sour cream sauce mix, milk, salt and pepper. Place half the potatoes in 1 1/2 quart casserole. Top with half the soup mixture. Repeat using remaining potatoes and soup mixture. Combine melted butter and bread crumbs. Sprinkle over top. Cover and bake at 375 degrees for 25 minutes. Uncover and bake for an additional 10 to 15 minutes. Makes 6 servings.