In a large saucepot in hot oil, cook onions until lightly browned. Add soup, sour cream, milk and pepper. Heat through. Add 2 qts cheese. Heat until cheese is melted. Stir in potatoes. Pour into baking pan (12 x 20 x 4"). Sprinkle with remaining cheese. Bake at 475 degrees F. Bake until internal temperature is 140 degrees F or higher or 15 seconds and cheese is melted and golden brown, about 5 minutes. Hold at 140 degrees F or higher. Portion using No. 8 scoop (1/2 cup). 

 

Yields: 50 servings (1/2 cup each).