Au Gratin Potatoes

6 or 7 Potatoes (I used White Rose and New Red that's all I had in the house>
1/2 c. Butter, metled (I used 2 T.)
2 cans Cream of Chicken Soup
2 c. Sour Cream (1 pint) (I used low-fat)
1/2 c. Onion, chopped (I used one small onion)
1/2 c. Sharp Cheddar Cheese, grated
To taste: Black Pepper and Milk (about 1/4 cup -- just to thin the soup and
sour cream a bit)

Preheat oven to 350-degrees.

Grease a 9 x 13-inch baking pan; set aside.

Cook the potatoes in their skins until done (takes 20-25 minutes, depending
on the size). The amount of potatoes doesn't have to be exact.

While the potatoes are cooking combine the butter, soup, sour cream,
onion, cheese and pepper (I used my 4-cup measuring cup--measure the sour
cream, then add the other ingredients). Call me lazy, I don't like messing
up more dishes than I have to. :) Thin the mixture with a little milk, just
enough to loosen up the soup and sour cream a bit. Mix really well--until
you don't see streaks of the sour cream in the soup.

Once the potatoes are done, cool until you can handle them then peel and slice
(about 1/4 inch think) into your greased pan. Pour the soup/sauce mixture
over the top (I mixed the sauce with the potatoes a bit--just to coat them).

Bake for 40-50 minutes, or until the top is browned and the potatoes are
bubbly. Leftovers taste even better. =)