Twice the Cheese Potatoes

• 1 (10 3/4 ounce) can cheddar cheese soup
• 12 cup milk
• 4 cups potatoes, Sliced about 1/8 inch thin
• 12-1 large onion, Chopped finely
• 1 tablespoon parsley flakes
• 12 teaspoon paprika
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 cup monterey jack cheese, Shredded (Or cheese of your choice)

1. Preheat oven to 350'.
2. Wash and slice potatoes, you may choose to peel off skin but I like to leave it on.
3. In a medium bowl, combine soup, milk, parsely, paprika, salt and pepper.
4. In a greased or non-stick pan, layer 1/2 the potatoes, 1/2 the onion, and 1/2 the cheese.
5. Repeat layers until ingredients are all used up, then pour soup mixture over all.
6. Bake potatoes 30-45 minutes or until tender
7. You can top with another handful of cheese and bake just until it melts before serving if desired.
8. Let stand 5-10 minutes before serving.

cheddar cheese soup, milk, potatoes, onion, parsley flakes, paprika, salt, pepper, cheese

Taken from www.food.com/recipe/twice-the-cheese-potatoes-188370 (may not work)