Ham and Scalloped Potatoes

Ham and Scalloped Potatoes
This recipe came from www.geniuskitchen.com.  I have made scalloped potatoes differently many times over the years, but this recipe is particularly good because it sets up well and the sauce is a nice consistency.  The only variation I have made is to use Honey Baked Ham and to sprinkle a little parsley on top at the end for a little more color. 

Growing up, Olivia has enjoyed with her parents a Honey Baked Ham each Christmas.  One of the best things about such a ham is that you can get a lot of mileage out of it and what is left that gets put in the freezer.  We have enjoyed breakfast casseroles, soup beans, and even scalloped potatoes made with the leftovers.  I like to use Yukon Gold potatoes when I make ham and scalloped potatoes.  They add to the richness and creamy texture.  This is a great recipe to make if you live somewhere where it is cold right now and you could use a little comfort food.  Enjoy!
-Nanette

READY IN:  1hr 50mins	SERVES:  8
UNITS:  US

INGREDIENTSNutrition

• 1⁄2cup butter
• 1⁄2cup flour
• 2teaspoons salt
• 1⁄2teaspoon pepper
• 3cups milk
• 3cups ham, cooked
• 1large green pepper, chopped
• 1large onion, chopped
• 1⁄2cup cheddar cheese, shredded
• 5cups potatoes, pared and sliced

DIRECTIONS

1. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
2. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
3. Return to heat; cook until thickened and bubbly.
4. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
5. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
6. Bake at 350 degrees for 30 minutes.
7. Uncover and continue to bake for 1 hour.
8. Let stand for 10 minutes before serving.

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