15 lb. or peck potatoes
Salt
Onions, dehydrated
Flour
Oleo butter
Ham ends, defatted
Milk

Peel potatoes, slice, soak in cold water. Grease roaster. Layer of potatoes, salt and season; onions, flour, butter, ham ends defatted. Repeat layer in order.

Heat milk before pouring over potatoes. Melt butter into hot milk. Takes about 1 1/2 hours to bake. Check if milk is thickened. If needed, take out some liquid. Add thickening and stir over heat to thicken and then add to potato pan. Stir carefully so as not to break potato slices.