Scalloped Potatoes III

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of celery soup

1 (1 ounce) package dry onion soup mix

1 teaspoon garlic powder

2 ½ cups low-fat milk

10 pounds potatoes, peeled and sliced

2 teaspoons salt

1 teaspoon ground black pepper

1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.

In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.

Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to 10 minutes before serving.