2 bay leaves
1 onion, chopped
1 (8 ounce) can crushed pineapple, drained
1/2 teaspoon salt
1/4 teaspoon white sugar
1 quart milk
2 cups thinly sliced Italian bread
12 potatoes, peeled and cubed
1 cup cooked ham, sliced
In a medium saucepan, heat 2 to 3 tablespoons of the bay leaf and celery. Drain, reserving 1/3 cup of liquid. Stir in the pineapple, salt and sugar and stir rapidly over a medium heat. Bring to a boil, stirring constantly. Boil, stirring constantly, until liquid is reduced, about 25 minutes. Reduce heat to low and stir in the milk, cheese, bread, potatoes, ham and pepper. Bring to a boil, stirring constantly. Bring to a cooling point.
Remove bay leaves and stalks from pan (recover juice with a slotted spoon) and spoon over the center of potato slices and cheese slices. Chill 1 hour.