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
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