Au Gratin Potatoes and Ham for a Church Dinner

[Dee]

Au Gratin Potatoes and Ham

 

20 pounds red potatoes

8 pounds fully cooked ham, cubed

4 cans (10¾ oz. each) condensed cream of celery soup, undiluted

2 quarts milk

½ cup all-purpose flour

4 pounds process American cheese, cubed

6 lbs of Sharp Cheddar Cheese cubed

2 tsp. pepper

2 tsp. paprika

 

Cook potatoes until tender; cool. peel if desired and cut into cubes. place about 6 cups of potatoes each in eight greased 13-in. x 9-in. x 2-in. baking pans. Add about 3½ cups of cubed ham to each pan. In a large Dutch oven over medium heat, combine soup, milk and flour until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese, pepper and paprika. Reduce heat and cook until cheese is melted. pour about 2¼ cups of sauce into each pan. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

 

Yield: 140 (1 cup) servings