Lg. pan full of clean, unpeeled potatoes
Lg. chunk of Colby cheese
Milk
Salt
Pepper
Can of Campbell's Cream of Celery Soup

Cook potatoes until a fork easily slides into them. When cool, peel and slice 1/2 of the potatoes into a large casserole dish. Season with salt, pepper and butter slices.

Cover with shredded cheese. Repeat with remaining potatoes. Again, season with salt, pepper and butter. Pour on celery soup. Cover with cheese. Pour on enough milk to see at the top without covering the top layer. Bake at 350 degrees for 45 minutes to 1 hour.