Scalloped Ham and Potato Casserole Recipe
Ingredients:2 medium Yukon Gold
1 small onion, thinly sliced
1/2 lb. ham, cut into 1-inch cubes
2 Tbs. butter
2 Tbs. flour
1 cup milk
1 cup shredded sharp Cheddar Cheese
1 tsp. prepared mustard (I use Dijon)
1/2 tsp. chili powder
Salt and pepper to taste
Directions:Cook potatoes in water to cover until just tender, not mushy. Drain, peel and slice 1/4-inch thick. Arrange potatoes in shallow greased 2-quart casserole. Scatter onion slices over potatoes and top with ham cubes.
Melt butter in small pan. Stir in flour to form a paste. Gradually add milk and cook, stirring constantly, to form a thick sauce. Reduce heat to low. Add cheese by handfuls, stirring until melted before adding more. Stir in mustard, chili powder and salt and pepper to taste. Pour sauce over ham, covering surface
Bake casserole at 350 degrees until top is golden and onions are tender, about 30 minutes.
NOTE: This recipe serves 2 generous portions and can be doubled.
This is my family's favorite left over ham recipe.
Copyright © 2007 Epicurean.com
All rights reserved