This is the best scalloped potatoe recipe I have ever found. What makes it even more delicious and also qualify as a supper dish is that it includes the ham and carrots! I have made it without the ham and carrots...just add the equivilant in potatoes. It freezes well.
Sauce
2 tbsp. butter or margerine
2 tbsp. flour
3/4 tsp. salt (I omit if adding salty ham)
1/4 tsp. black pepper
2 cups milk
Melt butter in sauce pan. Stir in flour, salt and pepper. cook, stiring constantly for about a minute. Gradually wisk in milk. Cook until thickened then set aside.
Casserole
4 cups peeled, sliced potatoes
1 cup sliced carrots
1/4 cup chopped onion (I add more)
1/4 cup chopped green pepper (I omit)
1 cup cubed ham
4 oz. sharp cheddar cheese, grated (I use 2 cups medium cheddar)
In a buttered (or greased) 2 quart casserole, layer half of all vegetables and ham. (I usually mix all the chopped veggies in a big bowl ). Cover with half of the white sauce. Repeat with rest of vegies and ham. Sprinkle with cheeseover all. Bake covered at 350F for 1 hour. Remove cover and bake for 10 minutes longer. Enjoy
Yield: 4-5 servings
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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