Creamy Potatoes

12 potatoes, peeled and sliced
1/2 c. onions, chopped
2 cans cream of chicken soup {or you can alternate with one can cream of mushroom soup}
1 can of milk
1-2 c. cheese, grated
{We also make this in the dutch oven, adding bacon and carrots}

In large pot, fry potatoes in a little oil until crisp, I like them really crisp. Add onions and cook until translucent. Then add soup and milk; heat through. Stir in cheese and serve with pork, beef, or chicken and a side of veggies.

This recipe comes from Aunt Linda. {All except the onions, she's not an onion fan. Neither am I... onion breath that is.}