8 to 10 potatoes
1/2 c. grated sharp Cheddar cheese
1 can cream of mushroom or celery soup
1 pt. sour cream
1/2 c. melted butter
1/2 c. chopped onion
Salt and pepper to taste

Cook potatoes whole and then cube small. Heat butter with soup and blend with sour cream, onion and cheese. Stir into potatoes, put in a 2 quart buttered casserole. Sprinkle crushed potato chips on top. Bake at 350 degrees for 45 minutes or longer. Can be made the day before.