Ham and Creamy Potato Scallops'
5 pounds potatoes, partially cooked
3 Tbsp. Butter
1/4 cup flour
1/4 cup chopped onion
½ cup sliced celery
1 pound diced ham
1 - 14 ½ oz. Can chicken broth
1 cup cheese spread
Salt & Pepper
Cool and peel potatoes; slice 1/4" thick. Spread in greased 2 qt. casserole. In saucepan, melt butter and stir in flour until well blended. Add onion, celery, ham, broth and cheese spread. Cook until thickened. Season with salt and pepper. Pour mixture over potatoes and toss gently. Bake at 275 for 1 hour or until potatoes are tender. ( Used 8 oz. Chicken bouillon and some milk)