2 lb. potatoes, about 6 med.
3 tbsp. butter
3 tbsp. flour
1 can cream of celery or mushroom soup
1/4 c. finely chopped onion
1 1/4 c. milk
1 1/2 c. cubed ham

Heat oven to 350 degrees (crock pot can be used). Peel potatoes and slice thin to measure about 4 cups. Melt butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk and soup. Heat to boiling, stirring constantly. Boil and stir 1 minute.

In greased 2 quart casserole, arrange spuds in 2 layers, topping each with 1/2 onion and 1/2 of white sauce, 1/2 ham. Top with remaining spuds and sauce and ham. Dot with butter. Cover; bake 30 minutes. Uncover, bake 60-70 minutes longer or until spuds are tender. Let stand 5-10 minutes before serving. 6 servings.

To make in crock pot. Layer all ingredients into pot. Cook on high 2 hours. Turn to low until spuds are tender, 3-4 hours. Stir occasionally.