Ingredients
5 pounds medium potatoes3 tablespoons butter1/4 cup all-purpose flour1 can (14-1/2 ounces) chicken broth1 pound diced fully cooked ham1 cup process cheese sauce1/2 cup sliced celery1/4 cup chopped onion1/4 cup mayonnaiseSalt and pepper to taste
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked. Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish.
Preheat oven to 350°. In large saucepan, melt butter. Stir in flour until smooth; add broth. Bring to a boil. Cook and stir 1-2 minutes or until thickened and bubbly. Remove from heat. Stir in remaining ingredients. Pour over potatoes and toss gently to coat.
Bake, uncovered, 50-60 minutes or until potatoes are tender.
