8 to 9 c. thinly sliced raw potatoes (approximately 8 med. size)
1/3 c. butter
1/3 c. flour
3/4 tsp. garlic salt
3 c. milk
2 cans condensed Cheddar cheese soup
1 (4 oz.) can diced green chilies
1 sm. onion, finely chopped (1/4 c.)

Keep potatoes soaking in cold water to prevent darkening. Melt butter in large saucepan; stir in flour and garlic salt and cook until mixture bubbles. Stir in milk and cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Stir in cheese soup and whip until smooth. Add chilies and onion. Drain potato slices on paper towels. Layer potatoes and cheese sauce in a 12 cup shallow casserole or a baking pan. Garnish with buttered bread crumbs, shredded Cheddar cheese, green chilies, or paprika. Cover with heavy duty foil. Bake in 350 degree oven for 1 hour. Remove foil and bake 30 minutes longer or until potatoes are tender.