 | | Directions |
- Preheat oven to 350° F. Grease baking dish.
- Layer 1/3 sliced potatoes, 1/3 chopped ham, 1/3 onions in the pan. Repeat layers, ending with sliced potatoes on top.
- In a sauce pan over medium heat, warm milk (do not boil). In a separate sauce pan melt butter and slowly stir in flour. Cook for 2 minutes, stirring constantly. Add warmed milk to the butter and flour mixture and continue to cook for 4 to 5 minutes while continuing to stir until thickened.
- Remove from heat, stir in shredded cheese, mustard, paprika, and black pepper. (Return to low heat if cheese does not melt.) Then, pour cheese sauce over layered potatoes.
- Bake uncovered for 1 hour or until potatoes are soft and top layer is golden brown.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: 3 quart casserole
Servings: 12
|  | | Ingredients | | - | | 2 cups cooked ham, cubed |
| - | | 3 pounds baking potatoes, peeled and sliced thin (approximately 9 med. potatoes) |
| - | | 1/2 cup onion, finely chopped |
| - | | 2 1/2 cups whole milk |
| - | | 1/4 cup butter |
| - | | 5 tablespoons flour |
| - | | 12 ounces extra sharp cheddar cheese, shredded |
| - | | 2 tablespoons spicy brown mustard |
| - | | 1 teaspoon paprika |
| - | | salt and pepper to taste |
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