20 pounds red potatoes
8 pounds fully cooked ham, cubed
4 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
2 quarts milk
1/2 cup all-purpose flour
6 pounds process American cheese, cubed
2 teaspoons pepper
2 teaspoons paprika

Cook potatoes until tender; cool. Peel, if desired, and cut into cubes.

Place about 6 cups of potatoes into each of eight greased 13 x 9 x 2-inch baking pans. Add about 3 1/2 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 2 1/4 cups of sauce into each pan.

Cover and bake at 350 degrees F for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

Yields 140 (1 cup) servings.