6 med. to lg. potatoes, peeled & sliced paper thin
1/2 c. milk
Salt & pepper to taste
1 lg. onion, sliced thin
2 cans cream of celery soup

Dilute soup with milk. In a greased casserole dish layer 1/2 of the potatoes, 1/2 of the onions, salt and pepper and cover with 1/2 of the soup. Repeat with the remaining ingredients in the same order, ending with the soup. Cover and bake for 1 hour at 350 degrees. Uncover and bake 30 minutes more to brown. Potatoes should be fork tender.