Rinse potatoes and slice approximately 1/4 inch thick. I don't peel the potatoes. Boil sliced potatoes in saucepan. Combine cream of mushroom soup, butter, milk, and minced onion in small saucepan over low heat. Add cubed cheese to soup mixture. Make sure to frequently so that it will not scorch or stick to bottom. Drain the sliced potatoes. Add to a greased casserole dish. Pour cheese/soup mixture over the sliced potatoes. Make sure it gets distributed. Bake at 300 degrees for approximately 1 hour. Make sure to keep an eye on so that the top doesnt brown too much. If it starts to, cover with alumninum foil to prevent further burning.
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