Scalloped Potatoes

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 tablespoon. butter or margarine Salt & Pepper to taste

240 Calories per serving, 8 grams of fat.

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).