Ham and Scalloped Potatoes

Scalloped Potatoes with Ham

• 1 pound fully cooked ham slice, 1/2-inch thick
• 5 cup thinly sliced potatoes
• 1 can (10 1/2 ounces) cream of mushroom soup or cream of celery soup
• 1/4 cup milk
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• dash pepper
• 2 tablespoons butter
• 1 cup shredded Cheddar cheese, optional

Directions for scalloped potatoes
Cut ham in bite-size cubes. Place half of the potatoes in a greased, shallow, 2-quart baking dish. Cover with ham pieces. Top with remaining potatoes. Combine soup with milk, onion, green bell pepper, and ground black pepper; pour over potatoes. Dot with butter. Cover with foil and bake at 3500 for 1 hour. Remove covering; bake 30 to 45 minutes longer, or until potatoes are done. If desired, sprinkle shredded Cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time.
Scalloped potatoes serves 6.

Potatoes with Ham au Gratin

• 4 cups diced potatoes
• 2 cups chopped green onions
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 1/2 cups milk
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon prepared yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 4 pimiento, diced
• 2 cups cheddar cheese, grated
• 2 cups ham, cubed 1/2"
• 1/2 cup plain bread crumbs
• 4 tablespoons butter

In a saucepan cook potatoes and onions together in lightly salted water until tender, 12 - 15 minutes. Drain. To make white sauce melt butter in a medium saucepan. Add flour stirring until blended. Cook and slowly stir in milk. Add Worcestershire, mustard, salt, pepper, paprika and pimiento. Stir until thick. Place 1/2 of the cooked potatoes and onions in a large buttered 3-quart baking dish. Cover potatoes with 1/2 of the cheese. Spread all the ham on the cheese. Cover with remaining potatoes.

Pour white sauce over all. Sprinkle remaining cheese on top. Place bread crumbs on cheese. Dot top with butter. Bake in preheated 350 degree F oven until top is melted, about 10 minutes.
Yield: 6 to 8 servings.