Baked Scalloped Potatoes

My husband likes scalloped potatoes. So when I saw this recipe, I thought it could be modified pretty easy so we tried it. It turned out really good but there were some extra things I had to do, I'll explain in the directions. It had really good flavor. My kids wanted to eat only this for dinner and not their main dish.

Baked Scalloped Potatoes

Ingredients

6 large potatoes, peeled and sliced

1 can cream of mushroom soup, undiluted

1 1/4 cup rice milk

1 onion, diced

1/4 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons celery salt

2 cups medium cheddar cheese, shredded.

Directions

Preheat oven to 375* F. Grease a 2 quart casserole dish. Layer potatoes slightly overlapping each other along the bottom of dish. Sprinkle some of the onions on top. Then do another layer of potatoes and more onions. Continue until dish is full of the potatoes and onions. In a medium bowl combine soup, rice milk, pepper, celery salt, and garlic powder. Pour mixture over potatoes. The mixture should cover the potatoes. Cover dish and bake for 60 minutes or until the potatoes are cooked through. At 40 minutes, remove the dish from oven and take out at least 3/4 cup of the liquid. Uncover and return to oven. At 55 minutes, remove from oven and add cheese on top of dish. Return, uncovered, to oven until cooked through.