|White potatoes||5 Medium, peeled and thinly sliced|
|All purpose flour||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned cheddar cheese soup||10 3⁄4 Ounce, undiluted (1 can)|
|Milk||1⁄2 Cup (8 tbs)|
Arrange potato slices in a 3-quart casserole.
Sprinkle flour, salt, pepper, and onion over potatoes.
Mix soup with milk and pour over potatoes.
Dot with butter.
Cover with waxed paper.
Microwave at HIGH 20 to 24 minutes.
Rotate dish 1/4 turn at 5 minute intervals.
Let stand, covered, 4 to 5 minutes before serving.