Potatoes Au Gratin

Boil white potatoes in salted water with jackets on (You can do this the day before and save some time if you are going to be pushed or just to keep on hand).

Peel and slice the potatoes into a Pyrex dish, alternating layers of potato slices with layers of sauce (see sauce recipe below), with shredded cheese sprinkled on top of each layer of sauce.

Top with shredded cheese and bake at 350° F until the the cheese is melted and the sauce bubbles.

For the sauce:

• 1/2 can cream of celery soup
• 1 carton of sour cream

Mix them together and thin down with milk or cream until medium thickness...warming all hot enough to melt a couple of hunks of butter.