Cheesy Scalloped Potatoes

I made a ham the other day, and this is one of the things I made with the leftovers:

2 lbs. potatoes, enough for 4 cups sliced thin, about 5-6 medium

3 tablespoons marg. or butter

3 tablespoons flour

1 teaspoon salt

1/4 teasp. pepper

2 1/2 cups milk

1 small onion, finely chopped (about 1/4 cup) (optional)

ham, cut into cubes or small pieces, enough for six servings

1 tablespoon margerine or butter


Prepare potatoes by scrubbing under cold water, removing eyes and imperfections. You do not have to peel them. Cut into thin slices to measure about 4 cups. I used this cheap, plastic mandolin that we got for a wedding present, if you can believe that! I can't understand why it took me 25 years to start using it, it is soooo easy. For years, I used the metal box grater in the photo (like Oma), and a few times, I used my food processor blade. But this is the best!

Heat 3 tablespoons margerine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Stir in cheese, if desired. Boil and stir 1 minute.

Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion, 1/2 of the ham, and 1/3 of the white sauce.

Top with remaining potatoes and sauce. Dot with 1 tablespoon margerine. Cover and cook in 350 degree oven for 30 min. Uncover and cook until potatoes are tender, 60-70 min. longer. Let stand 5-10 min. before serving. 6 servings