Blue Cheese Potatoes
- 5 cups - Potatoes, peeled & sliced thin
- 1 pint - Sour cream
- 1 container - Crumbled Blue cheese
- ½ cup - Evaporated milk
- 2 cans - Cream of mushroom soup, condensed
- 1 - Onion, thinly sliced
- Parmesan cheese
Mix sour cream, blue cheese, milk & soup.
Layer potatoes & sauce in 9" x 13" baking dish, ending with sauce.
Sprinkle with Parmesan cheese.
Bake at 350° until potatoes are tender.