HAM AND CREAMY POTATO SCALLOPS

  • 5 pounds potatoes, partially cooked

  • 3 T. butter

  • 1/4 cup flour

  • 1/4 cup chopped onion

  • 1/2 cup sliced celery

  • 1 pound cooked ham, diced

  • 1 can (14 1/2 oz) chicken broth

  • 1/4 cup mayonnaise

  • 1 cup shredded cheddar cheese

  • salt and pepper to taste

Cool and peel potatoes; slice 1/4 inch thick.  Spread in greased 2 quart casserole.  In saucepan, melt butter and stir in flour until well blended.  Add onion, celery, ham, broth, mayonnaise and cheese.  Cook until thickened.  Season with salt and pepper.  Pour mixture over potatoes and toss gently.  Bake at 275 degrees for 1 hour or until potatoes are tender.