The Virtual Caterer
 SEASONAL RECIPE
  NOVEMBER ENTERTAINING

       Cheesy Potato and Ham Casserole

1 Slice Dinner Ham, fat removed, cut into 1 inch pcs. (approx. 1 lb.)

4 Baking Potatoes Peeled, sliced thin

1 Med. Onion Peeled, sliced thin

½ cup Butter (1 stick)

3 Cups Milk

¼ Cup Flour

2 Cups Shredded Sharp Cheddar Cheese

1 ½ tsp. Salt

½ Tsp. Pepper

• Place sliced potato and 1 tsp. salt in large pot. Cover with cold water. Bring to a boil.
• Turn off heat under potatoes. Let stand 15 minutes. Drain.
• In fry pan, over med. low heat, melt butter.
• Saute onions in butter until tender.
• In large buttered casserole, layer potato, onion, ham. Repeat layers. (Note: remove onion from butter with slotted spoon, reserving butter in pan).
• Top layers with shredded cheese.
• Reheat butter in pan.
• Add flour to butter, stirring until smooth.
• Slowly, a little at a time, add milk to flour, stirring constantly until smooth and slightly thick.
• Add ½ tsp. salt and ½ tsp. pepper.
• Pour milk mixture over casserole.
• Bake at 350° for 20 minutes.
• Bake at 370° for 20 minutes, or until potatoes are fork tender and top is bubbly and slightly browned.
• Let stand 10 minutes before serving.

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