Crunchy Potatoes au Gratin

Crunchy Potatoes au Gratin 5 large potatoes 1 can water chestnuts, sliced, 8 oz 1 can cream of potato or celery soup,10.75 oz 3 hard cooked eggs, sliced 1 cup grated mild cheddar cheese Salt and white pepper to taste Boil potatoes in jackets til tender. Cool, peel and slice. In well buttered 2 quart baking dish, layer half of potatoes, water chestnuts, soup eggs, and cheese. Repeat layers once. Add seasonings. Bake at 350 til cheese is melted and bubbly. A good old standard with a different approach. The water chestnuts add a nice texture.