Ham and Scalloped Potatoes |
| Name: |
Pamela Mitchell |
| Base: |
Keelser AFB, Ms |
| Recipe: |
5-6 large potatoes, peeled and rinsed
2 cups milk
1 stick butter or margerine
1/2 cup flour
1-1 1/2 lbs. chopped ham
1/2 tsp. salt
buttered casserole baking dish
salt and pepper
Preheat oven to 350 degrees. Slice potatoes to about 1/4 inch in width. Place one layer of potatoes in casserole dish, salt and pepper the potatoes. Add a layer of ham, and follow with another layer of potatoes. Continue to alternate layers of ham and potatoes, being sure to salt and pepper each layer of potatoes. The last layer should be potatoesand end about 1/4 to 1/2 inch from the top of the casserole dish.
In a sauce pan on the stove top over medium heat, melt the butter and add 1/2 tsp. salt. Gradually add the flour and stir constantly, until well blended. To avoid lumps, be sure to GRADUALLY add the flour and work it well into the butter( a fork works well here). Once the the flour mixture is well blended, add 1/2 cup milk at a time, stirring constantly with a wooden spoon, until all the milk has been added. Stir mixture until it becomes thick, approximately 15 minutes. To check for thickness, insert a metal spoon, if the mixture coats the spoon, it is thick enough. Pour thickened mixture over casserole and bake for 1 hour until top of casserole is brown and bubbly. Allow to cool for 10 minutes before serving. Good compliments to this dish include lime and pineapple jello salad, and black eye peas. |
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