6 large potatoes, peeled and sliced
2 medium onions, chopped
2 tsp. salt
1/8 tsp. pepper
1 small can mushroom soup
1 small can cream of celery soup
1 c. milk
3 or 4 slices ham

Peel and slice potatoes. Chop onions. Alternate layers of potatoes and onions in greased 2 or 3-quart baking dish. Season each layer with salt and pepper. Mix mushroom soup, cream of celery soup and milk and pour over potatoes. Place ham slices on top. One-half cup of grated sharp Cheddar cheese may be added as topping instead of slices of ham.

Bake in 350°F oven until potatoes are tender, about 1 1/2 hours. This recipe was given to me by my sister, Ellie.