Ingredients Jump to Instructions ↓

  1. 5 pounds medium potatoes

  2. 3 tablespoons butter

  3. 1/4 cup all-purpose flour

  4. 1 can (14-1/2 ounces) chicken broth

  5. 1 pound diced fully cooked ham

  6. 1 cup process cheese sauce

  7. 1/2 cup sliced celery

  8. 1/4 cup chopped onion

  9. 1/4 cup mayonnaise Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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. In large saucepan, melt butter. Stir in flour until smooth; add the broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in the remaining ingredients. Pour over potatoes and toss gently to coat. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 12 servings.


Send feedback