Mom’s Yummy Potatoes

from the kitchen of Grandma Paget

1 can cream of mushroom soup
½-1 C milk
¼ C butter
peeled and sliced potatoes
shredded cheese

On medium heat stir together soup, milk and butter in large pan. Add potatoes. Cover and cook for about 20 minutes. Just before serving add shredded cheese, continue to heat until melted.