4 c. thinly sliced raw potatoes (baking type are best)
2 tbsp. butter
1 can (1 1/4 c.) cream of mushroom soup
1 1/4 c. evaporated milk
1 - 1 1/2 c. cubed, cooked ham
1 tbsp. minced onion
Dash of pepper

Place half of potatoes in buttered casserole; dot with 1 tablespoon butter. Combine remaining five ingredients; pour half over potatoes. Repeat, using remaining potatoes, butter and sauce. Cover; bake in a moderate oven at 350 degrees for 45 minutes. Uncover and bake 30 minutes longer or until potatoes are tender and lightly browned.