Scalloped Potatoes And Ham

SCALLOPED POTATOES AND HAM CASSEROLE

homey casserole good for leftover ham

From COOKS.COM

6-8 med. potatoes
3 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 1/2 c. milk
1 sm. onion, chopped
1 tbsp. butter
1-1 1/2 lb. cubed ham

Double Recipe

12-16 med. potatoes
6 tbsp. butter
6 tbsp. all-purpose flour
2 tsp. salt
1 tsp. pepper
5 c. milk
2 sm. onion, chopped
2 tbsp. butter
3 lbs. cubed ham
Wash and peel (optional) potatoes and cut into enough thin slices to measure about 4 cups. Heat 3 tablespoons butter/butter in saucepan over low heat until melted; stir in flour, salt and pepper. Cover over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat; stir in milk. Heat to boiling again, stirring constantly; boil and stir about 1 minute.

Arrange potatoes in greased 2 quart casserole in layers, topping each layer with desired amount of onion, white sauce and cubed ham. Dot top layer with 1 tablespoon butter. Cover and bake in 325 degree oven for 40 minutes, or in 350 degree oven for 30 minutes. Uncover and bake until potatoes are tender, 60-70 minutes longer. Let stand 5-10 minutes before serving.

Notes:

I doubled recipe and used 12 x 15 roasting pan, made huge amount. I used large onion instead of small, added 1 cup grated cheese to sauce (2 cups to double) and sprinkled more on top before baking. Used white pepper and doubled amount instead black pepper. Used food processor slicing blade to slice potatoes, and then tossed everything together rather than use the layers. Also use the full amount of ham.