8 lbs potatoes, peeled & thinly sliced
2 lg onions, thinly sliced
1/3 cup flour
2 cans cream of chicken soup
2 2/3 cup milk
salt & pepper to taste
2 cups (8 oz) shredded cheddar cheese

in two greased 13″x9″ baking dishes, layer potatoes & onions. combine the flour, soup & milk until blended; pour over each baking dish. season with salt & pepper. cover & bake at 325° for 1 1/4-1 1/2 hours or until potatoes are tender. uncover; cool for 30 minutes. cover & refrigerate overnight. remove from refrigerator 30 minutes before reheating. bake at 325° for 30-40 minutes. uncover & sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

makes about 20 servings