Scalloped potatoes

4 lbs. potatoes, pared and thinly sliced (12 cups)
1 medium onion, finely chopped (1/2 cup)
2 cans cream of mushroom soup
1 can cream of celery soup
2 cups milk
1 tsp. salt

In one 13x9x2 inch baking dish, spread 3 cups of the
sliced potatoes in the bottom. 

Combine onion, soups, milk and salt.
Pour one-fourth of the mixture over potatoes. 

Repeat layers. Cover with foil; bake at
375 degrees for one hour.
Uncover and bake 30-45 minutes longer.
Makes 12 servings.