1 can Rotel tomatoes
1 can mushroom soup
1 can cheddar cheese soup
1/2 soup can of water
10-12 small potatoes (sliced)
salt and pepper to taste

Mix soups and water together. Put sliced potatoes in 9x13 pan. Sprinkle salt and pepper on potatoes. Stir in soups. Put slices of butter on top.

Bake at 350°F for one hour or until potatoes are tender when pricked with a fork.