Creamy Scalloped Potatoes with Ham

By Susan52

Ingredients

• 3 pounds peeled potatoes, thinly sliced with a mandoline or sharp knife, about 6 to 8 cups
• 5 tablespoons butter or margarine
• 3/4 cup chopped celery
• 9 green onions, with 3 inches of green top, or 1 small leek, white and light green part - chopped
• 3/4 cup chopped carrots
• 2 cups diced cooked ham - I used 1 pound Boar’s Head ‘Sweet Slice’ ham cut it into 2, 1/2-inch slices at the deli counter, which I diced into 1/2 pieces
• 5 tablespoons flour
• 2-1/2 to 3 cups milk
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1-1/2 cups shredded white cheddar cheese

Preparation

Step 1

In a large 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 approximately 75 to 90 minutes, or until the potatoes are fork tender.