6 medium potatoes, peeled and sliced thinly
1 can cream of chicken soup
1 can milk
1 onion thinly sliced
shredded cheese (as much or as little as you like)
Whisk together soup and milk. Spray the bottom of an 8 x 11 casserole dish (lasagna pan works well) with Pam. Spread a few spoonfuls of the soup mixture in the bottom then a layer 1/3 of the potatoes, onions, soup mixture and cheese in layers. Bake at 375 F for 45-60 minutes (until potatoes are soft) and top is lightly browned.