A delicious, cheesy, gooey casserole that makes the best of leftovers. Serve with a fresh crisp salad to balance the heaviness of the dish.
6-8 medium potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dry mustard
2 1/2 cups milk
4 ounces strong cheese (gruyere, manchago, extra sharp che shredded
1 1 sm. onion chopped
1 tablespoon butter
1/2 pound ham cubed
How to Make It
Preheat oven to 350 degrees.
Wash and peel potatoes. Slice thinly with a mandolin to measure about 4 cups. Heat 3 tablespoons butter/butter in saucepan over low heat until melted; whisk in flour, salt, pepper and dry mustard. Cook over low heat, whisking constantly, until mixture is smooth and bubbly; whisk in milk a little at a time, keeping consistency thick before adding next bit of milk. Heat to boiling again, whisking constantly. Slowly add shredded cheese a little at a time.
Arrange potatoes in greased 2 quart casserole in layers, topping each layer with equal amounts of sauce, onion and cubed ham. Dot top layer with 1 tablespoon butter. Cover and bake in 350 degree oven for 30 minutes. Uncover and bake until potatoes are tender, 60-70 minutes longer. Let stand 5-10 minutes before serving.
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YUCK YUCK YUCK!!!! DO NOT add 2 tsp of dry mustard its WAAAAYY TO MUCH!!! ruined the dish, so dissapointed. I never leave reviews but honestly this was so bad I made an account just to post this review. I make scalloped potatoes often and the mustard in this recipe makes it an absolute fail.