8 med. potatoes
1 lg. onion, grated
2 cans cream of chicken soup
1/2 lb. sharp cheese, grated

Parboil peeled potatoes. When cool, slice. Season soup with onion, cheese, salt and pepper. Put layer of potatoes in casserole. Cover with soup mixture. Repeat potatoes and soup mixture. Be sure to end with soup mixture. Dot top with butter and sprinkle with some grated cheese. Bake at 350 degrees for 45 minutes.