1/4 cup flour
1/2 t. salt
1 1/2 cups milk
1 can (10 3/4 oz) cream of celery soup
1/2 lb American cheese, cubed
5 to 6 potatoes
1 cup chopped onions
In saucepan, combine flour and salt. Gradually whisk in milk until smooth. Bring to a boil and stir for 2 minutes. Remove from heat and add soup and cheese. Mix and set aside.
Peel and cut potatoes into sticks. Place in 9 x 13 inch pan. Sprinkle with onions and top with cheese sauce.
Bake uncovered at 350 for 55 to 60 minutes or until potatoes are tender.