7 to 9 medium sized potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 (10 3/4 oz) can cream of celery soup
1 cup fat-free or low-fat shredded cheddar or American cheese
1/2 teaspoon salt
1/4 teaspoon pepper or to taste
Jenny served the ham & scalloped potatoes with salad, asparagus, and breadsticks. It was such a delicious meal. You could serve this any time of year - perfect in spring with fresh salad and asparagus and perfect in fall or winter because it's a very nice, warm "comfort food."
The view from our hotel in Huntington Beach