8 c. thinly-sliced pared potatoes
1/4 c. finely-chopped onion
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of celery soup
1 c. milk
1 (8 oz.) pkg. shredded sharp Cheddar cheese
Spread 4 cups of potatoes in bottom of greased 7 1/2×12×2-inch baking dish. Combine next 4 ingredients; add 3/4 teaspoon salt and a dash of pepper. Pour 1/2 the mixture over potatoes, sprinkle 4 ounces cheese over that. Repeat layers. Save the remaining 4 ounces of cheese for last 1/2 hour of cooking. Cover, bake at 350°for 1 hour and remove cover. Add remaining cheese, bake 1/2 hour longer, uncovered.
Susan Gagnon