Creamy Scalloped Potatoes with Ham

• 3 tablespoons butter or margarine
• 1/2 cup chopped celery
• 6 green onions, with about 3 inches of green top, chopped
• 1/2 cup chopped carrots
• 1 to 1 1/2 cups diced cooked ham
• 3 tablespoons flour
• 1 1/4 to 1 1/2 cups milk
• 1 1/2 cups shredded cheddar cheese, divided
• 3 pounds peeled potatoes, thinly sliced, about 6 to 8 cups sliced potatoes

In a saucepan, melt butter over medium low heat; add celery, green onions, carrots, and ham. Sauté, stirring frequently, until vegetables are tender. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly; add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick. In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for 45 minutes; top with remaining 1/2 cup of cheese and bake for about 10 minutes longer, or until cheese is melted.

• Yields: 4-6 servings
• Preparation Time: 1 hour