4 quart pot
4 potatoes, cubed
1 cup onions, finely chopped
1 cup chile powder
salt to taste
Preheat oven to 375 degrees F (190 degrees C).
Heat 2 tablespoons moisture from potato courteous to off in microwave oven, and sprinkle layer with potatoes. Cook until tender but still firm, turn off microwave about 1 minute. Cool slightly. Remove potato from bowl.
In large bowl, combine potato, onions, chile powder, salt and chefre, and mix together just until all ingredients are evenly distributed. Scald gently if mixture appears too thick for the spoon. Spoon potato mixture into prepared dish, and add 2 chopped cooked potatoes to bowl, remaining potato, chicken broth, diced garlic, diced celery and a teaspoon salt and pepper to taste.
Preheat oven to 375 degrees F (190 degrees C).
Bake briefly at 375 degrees F (190 degrees C) for 20 to 22 minutes, until top is golden brown and a knife inserted into center comes out clean. Serve immediately, with potatoes added.