This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
5 red potatoes
1 stick butter (melted)
1 envelope Lipton onion soup (dry)
1 cup shredded cheese (cheddar, mozzarella or your choice)
Wash and peel potatoes (only remove skin if you wish)--slice potatoes into
1/8" slices and add slices to a bowl. In a separate bowl add dry soup mix and
melted butter--stir. Pour butter mixture on to the potatoes--mix with a spoon
and toss to coat. Pour coated potatoes into a greased casserole dish. Put the
lid on the casserole. Bake at 400 degrees for 40 minutes--remove from oven
and test potatoes with a fork--return to oven if necessary until potatoes are
tender. Once potatoes tender, remove from oven, sprinkle shredded cheese
on top, return to oven UNCOVERED until cheese is melted.