4 or 5 med. potatoes, sliced enough to fill 2 quart casserole
1 lg. onion, sliced thinly
1/2 lb. bacon, cooked crumbled, reserve bacon grease
1 can cream of mushroom soup
1 can cream of celery soup
2 c. milk using soup cans
Pepper flakes
Flour
Salt and pepper

In a 2 quart greased casserole in alternate layers. Add thinly sliced potatoes, onions, pinch of pepper flakes, sprinkle of flour, salt and pepper (mixing soup, milk and 1 tablespoon bacon grease in a bowl).

Pour over potatoes, lifting layers to get soup mixture to bottom. Bake 1 1/2 hours covered and 1 hour uncovered until potatoes are tender and done at 375 degrees.