| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Parboiled potatoes |
| 1 |
|
Thinly sliced onion |
| 2 |
lb |
Ham, cut in chunks |
| 6 |
tb |
Butter |
| 1/4 |
c |
+ 2 T. flour |
| 3 |
c |
Milk |
| 3 |
c |
Shredded cheddar |
| 2 |
ts |
Powdered mustard |
| 1 1/2 |
ts |
Worcestershire sauce |
| 1 1/2 |
tb |
Sherry or vermouth |
|
|
Salt to taste |
|
|
Black pepper to taste |
INSTRUCTIONS
Contributed to the echo by: BOYD NARON SCALLOPED POTATOES AND HAM
Slice potatoes and layer with onions and ham in a large casserole. (I cook
onions in butter or oil first.) Melt butter, add flour and cook until
smooth and bubbly. Remove from heat, stir in milk, and reheat to boiling,
whisking constantly. Cook 3 minutes. Add cheese one cup at a time until it
melts. Add remaining ingredients. Pour over ham mixture and bake at 350
degrees for 45 to 60 minutes, until potatoes are done and top is browned.
Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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