I need to pre-slice HEAPS of potatoes to make s**t loads of potato bake on the weekend for a party. LOL why do I get myself into these things.

So...if I pre-slice approx 24 hours before I assemble and cook the bakes, how can I keep the potatoes fresh, and stop them from browning? I was going to put them into an air-tight container of some sort, but any other tricks people have? What about soaking them in water? Would that work, or would they just go soggy?