| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Pork & ham, Potatoes, Tried & tru |
4 |
Servings |
INGREDIENTS
| 2 |
|
Potatoes; thinly sliced |
| 10 |
oz |
Cooked ham; chopped |
| 3 |
oz |
Cheddar cheese; shredded |
| 3 |
oz |
Monterey jack cheese; shredded |
| 1 |
|
Onion; thinly sliced |
| 2 |
tb |
Flour |
| 2 |
tb |
Butter |
| 1 1/8 |
c |
Milk |
| 1/4 |
ts |
Dry mustard |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 375.
Bring a large pot of salted water to the boil. Add potatoes, bring back to
the boil, drain and reserve.
Melt 1/2 butter in medium skillet and cook onion, stirring over medium heat
until lightly browned, about 3 minutes. Remove from heat.
Layer a baking dish with 1/2 of the potatoes, half of the flour, salt and
pepper, 1/2 of the ham, all of the onions. Repeat ending with the ham.
Heat milk until warm. In a glass measuring cup stir mustard into 1
tablespoon of the milk. Stir in 1/2 cup more milk, add remaining milk and
pour over all.
Dot with remaining butter. Cover and bake for 30 minutes. Uncover and
sprinkle cheese on top. Bake 30 minutes more or until potatoes are tender.
Recipe by: Cuisinart Magazine
Posted to MC-Recipe Digest V1 #1014 by KSBAUM <KSBAUM@aol.com> on Jan 15,
1998
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