Ingredients:
4 or 5 raw sliced potatoes; 1 can cream of celery soup; 1/2 can milk; Salt and pepper to taste; 8 oz. shredded Cheddar cheese
Preparation:
Blend soup, milk, salt and pepper and half of the cheese. In a deep-dish pie plate, arrange potatoes and sauce in alternating layers. Top with remaining cheese and diced parsley. Bake at 350 degrees for 1 hour.
