6-8 medium potatoes
1 can Campbell’s Cheddar Soup
Milk (add to your desired consistency)
1 bag Sharp Cheddar Cheese
1/4 cup butter melted
Peel and slice/chop potatoes into bite sized pieces. Boil for about 15 minutes until they begin to soften but not cook all the way through. Mix can of soup and milk together until just thin enough to pour over potatoes. Put drained potatoes into a greased 9″x13″ pan, add salt and pepper to taste, and top with melted butter, soup mixture, and cheese. Bake at 400 degrees for 30 minutes.