8 med. potatoes
1/2 lb. med. sharp cheese, grated
4 tbsp. flour
Salt & Pepper
1/2 med. onion, grated
Ham slices (1/2" thick), cut into squares
1 can cream of mushroom soup
1/2 stick butter (1/4 c.)

Peel and slice potatoes very thin. Grease large casserole and spread half of sliced potatoes evenly. Salt and pepper potatoes; spread half of sliced cheese, half of grated onion, 2 tablespoons of the flour and half of the butter over potatoes. Over this layer, place half of the ham pieces. Repeat process. Mix can of soup with enough milk to almost cover contents and pour over potato mixture. Cover pan and bake in slow oven set at 325 degrees for 3 to 4 hours. (I turn the oven to 275 degrees after the first hour.) Check occasionally and add milk if mixture is dry. Remove cover last half hour. The secret of this recipe is slow baking. Serves 6 to 8.