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Cheesy Scalloped Potatoes and Ham Casserole

Photo: LoAnt529

Total time 1 hr, 30 mins

4 servings

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

  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.