20	pounds	red potatoes
8	pounds	fully cooked ham, cubed
4	cans	(10¾ oz. each) condensed cream of celery soup, undiluted
2	quarts	milk
½	cup	all-purpose flour
6	pounds	process American cheese, cubed
2	tsp.	pepper
2	tsp.	paprika

Cook potatoes until tender; cool.  peel if desired and cut into cubes.  place about 6 cups of potatoes each in eight greased 13-in. x 9-in. x 2-in. baking pans.  Add about 3½ 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 2¼ cups of sauce into each pan.  Cover and bake at 350° for 40 minutes.  Uncover and bake 5-10 minutes longer or until bubbly.

Yield: 140 (1 cup) servings