Ingredients
6 medium sized potatoes
1 can cream of potato soup
1/4 cup water
1 tsp. salt
1 tbsp. mustard
1/2 tsp. margarine
2 medium onions, sliced thin
1 tbsp. grated Parmesan cheese

Directions
Pare the potatoes and cut into 1/4 inch thick slices. Cook in boiling salted water for 15 minutes then drain.

In a small bowl, mix the soup, water, salt and mustard. Grease a shallow baking dish with the margarine.

Arrange 1/3 of the potato slices in the baking dish, top with half the onions, then the soup mixture. Repeat the layers then sprinkle with the Parmesan cheese.

Bake at 375 degrees for 40 minutes or until the potatoes and onions are tender and the top is browned. Serves 6 to 8.