1 can cream of celery soup
1 c. shredded cheddar cheese
1/2 c. milk
Dash pepper
1 lg. garlic clove, minced
4 c. thinly sliced potatoes
1 c. thinly sliced onions

In medium bowl, stir soup until smooth. Add cheese, milk, pepper and garlic; stir until blended. In 2 quart casserole dish arrange 1/2 potatoes, 1/2 onions and 1/2 soup mixture. Repeat layers. Cover and microwave on high for 20 minutes or until potatoes are tender, rotate dish 3 times during cooking. Let stand 5 minutes. Serve.