Comments: Chopped ham could be added along with the potatoes.

4½	gal.	potatoes, peeled and sliced (27 lbs.)
4	cans	cream of mushroom soup (46 oz. each)
2½	cups	onion, finely diced
3	tbsp.	salt
1½	tsp.	pepper
8 2/3	cups	instant nonfat dry milk
4	cups	cold water
6	cups	hot water

Arrange potatoes in layers in four greased pans, each measuring about 12 x 20 x 2½.  Mix soup, onions, salt and pepper. Put instant milk into a bowl. Stir in cold water to make a smooth mixture. Gradually stir in hot water. Then stir milk gradually into soup mixture. Pour sauce over four pans of potatoes. With fork, gently lift potatoes so sauce reaches bottom. Bake about 2 hours at 350°, or until potatoes are tender when pierced with a fork. Serve hot.

Serves 100