6 c. peeled thinly sliced raw potatoes
1 c. carnation cream
1 c. shredded American cheese
1 thinly sliced onion
1 tsp. salt
1 1/4 c. (10 1/2 oz.) can cream of celery soup
1/2 tsp. dry mustard
1/8 tsp. pepper

Place potatoes and salt in saucepan. Cover with water and bring to boil. Boil 5-8 minutes; drain. Combine soup, cream, cheese and seasonings; mix well. Place half of potatoes in buttered 12 x 7 1/2 x 2 inch baking dish. Top with onion slices. Spoon half of soup mixture over onion. Top with remaining potatoes and soup mixture. Bake in 350 degree oven for 30-40 minutes.