2-3 pounds potatoes, peeled and sliced thin

1 can cream of celery soup

¾ cup shredded cheese

Boil the potatoes for about 5-7 minutes and drain.  Test for tenderness.  Layer the sliced potatoes in a greased oven-safe dish.  Add just enough liquid to the soup to soften, then microwave the soup until hot.  Add the shredded cheese and stir.  Pour the cheese/soup mixture evenly over the top of the potatoes.  Bake in a pre-heated oven at 350°F oven for 1 hour.

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