20 lb. potatoes
5 cans cream of mushroom soup
5 cans cream of chicken soup
3 (16 oz.) cartons sour cream
3 large onions, sautéed
2 c. milk
4 1/2 cans ham (10 lb.)
Parboil potatoes with skins on in salted water, covering potatoes. Cut potatoes in small chunks, chop ham, mix all together. Bake at 300 degrees for 2 to 3 hours.
Serves 75 to 100