Potato, Cheddar and Ham Casserole
|Potatoes||6 Medium, peeled and sliced|
|All purpose flour||3 Tablespoon|
|Salt||1 Teaspoon (adjust quantity as per taste)|
|Ground black pepper||1⁄8 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Cubed cooked ham||1 Cup (16 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
Put sliced potatoes in a saucepan; cover with water.
Bring to a boil.
Immediately remove from heat and drain.
Transfer to a greased 2-quart baking dish or casserole dish.
While potatoes are coming to a boil, make a white sauce.
Melt 3 tablespoons butter in a saucepan.
Stir in flour, salt and pepper.
Cook over low heat, stirring constantly, until mixture begins to bubble.
Remove pan from heat and slowly add milk, stirring constantly.
Return saucepan to heat and bring to a boil, stirring constantly.
When white sauce is slightly thickened, add cheese.
Continue stirring over medium heat until cheese is melted.
Pour cheese sauce over potatoes in baking dish.
Add ham and mix gently, being careful not to break up potato slices.
If desired, combine bread crumbs and 2 tablespoons melted butter in a small bowl; sprinkle over casserole.
Bake in a preheated 350-degree oven for 1 hour, or until hot and bubbly.