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ISO: potatoes au gratin with cream of onion soup

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I remember, a long time ago when I was a girl, that moms in the Midwest made potatoes au gratin using Campbell's cream of onion soup. Does anyone remember this and have any hints on proportions, whether to cook the potatoes first, or anything else? I would love to serve this with ham for an old-fasioned Christmas Eve dinner this year. And I found a source for the cream of onion soup, which we can't find out here on the West Coast! Thanks in advance.

Marilyn, California
MsgID: 0071564
Shared by: Marilyn, CA
Board: Cooking Club at Recipelink.com
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