This is a great way to use leftover ham from Easter or Christmas dinner. It's basically scalloped potatoes with chunks of ham, so it's easy to throw together and, if your family is anything like mine, you can't go wrong with with potatoes, ham, and cheese!
Ingredients
1/2 c. chopped onion
4 Tbsp. butter
4 Tbsp. flour
2-1/2 c. milk
1-1/2 c. cheese
salt and pepper to taste
2 c. ham, cut into bite-sized pieces
6 medium potatoes, peeled and thinly sliced
For sauce, cook onion in butter until tender.
Stir in flour, salt, and pepper.
Add milk all at once.
Add the cheese of your choice (I prefer cheddar, but as you can see on the day I made this, I used cheddar and Monterey Jack). The recipe calls for a cup and a half. Ahem. I use a lot more than that. Sometimes I chunk it; sometimes I shred.
Cook and stir until cheese is melted and
sauce is thickened and bubbly.
While sauce is cooking, you can peel and slice the potatoes.
Arrange half the sliced potatoes in a casserole dish.
Sprinkle half of the ham over the potatoes.
Cover with half the sauce. Repeat layers.
Bake, covered, in a 350° oven for 30 minutes. Uncover and bake 30 minutes more (or until potatoes are tender). Let stand 5 minutes. Serves 6.
