Scrub enough potatoes for a 9x3" casserole dish. Bake or boil them in their jackets until tender, peel when cool enough to handle and slice into the buttered baking dish.

Mix together 1 can cheddar cheese soup and 1 can cream of chicken soup in a large sauce pan and add 1/2 can of milk and heat, stir until hot and pour over the sliced potatoes. Salt and pepper to taste. Bake 350 for 25-30 minutes until bubbly and heated through.

Add a layer of grated cheese on top, melt slowly before serving.