Ham & Potato Casserole

2 cups chopped Ham (Turkey ham taste good)
2 cups shredded cheese
2 pounds potatoes (about 6 medium)
3 Tlbs Butter or margarine
3 Tlbs Flour
Salt and pepper
2 1/2 cups milk
1/4 cup finely chopped onions
1 Tlb butter

Heat oven 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure 4 cups. Melt 3 tlbs butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Beat and stir 1 minute.

In greased 2-quart casserole, layer half of the potatoes, onion, ham and cheese. Pour half of the sauce over layer. Repeat layer ending with sauce. Dot with 1 tlb butter. Cover: Bake 30 minutes. Uncover: bake 60-70 minutes longer or until potatoes are tender. Let stand 10 minutes before serving.

Short Version: Boil potatoes slices in water until tender. Heat a can of cream of mushroom soup and can of milk. Or add sour cream in place of milk. Sauté onions in the butter. When tender add to soup. Drain potatoes and layer in pan as directed in above recipe with ham and cheese. Bake 30 minutes or until heated through.

Jan Newbold