4 1/2 gal. (27 lb.) potatoes, peeled and sliced
4 (46 oz.) cans cream of mushroom soup
2 1/2 c. onions, finely cut
3 tbsp. salt
1 1/2 tsp. pepper
8 2/3 c. instant nonfat dry milk
4 c. cold water
6 c. hot water

Arrange potatoes in layers in four greased pans, each measuring about 12 x 20 x 2 1/2. 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 in bottom Ham could be added. Bake about 2 hours at 350 degrees, or until potatoes are tender when pierced with fork. Serve hot. This recipe taken from the Farm Life paper. Yields 100 servings.