5 lbs. white potatoes, partially cooked
3 tbsp. corn oil butter
1/4 c. flour
1/4 c. chopped onion
1/2 c. sliced celery
1 lb. cooked ham, diced
1 can (14 1/2 oz.) chicken broth
1/4 c. light mayonnaise
1 c. process American cheese spread
Salt & 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 spread; cook until thickened. Season with salt and pepper, if desired. Pour ham and cheese mixture over potatoes and toss gently. Bake at 275 degrees for 1 hour or until potatoes are tender. Yield: 6 to 8 servings.