Ingredients

6 Russet or Wisconsin potatoes, peeled and sliced
1 Can Cream of chicken soup
1 medium onion, diced small
¾ cup of whole milk
2 cups shredded cheddar cheese
1 8-10 oz. can French’s Fried Onions
2 tbsp. butter or margarine
Salt & Pepper to taste

Instructions

In a large glass or metal pan (9x12 or 10x14) mix soup with milk. Mix in onions and 1 cup of the shredded cheese. Fold in sliced potatoes. Season with salt & pepper. Top with remaining 1 cup of cheese and the French’s onions. Dot with butter. Bake at 350 for 1 hour (or until potatoes are done).

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