Scalloped Potatoes and Ham

Ingredients

2 Ibs. potatoes (about 6 me- dium)

1/4 cup finely chopped onion

3 T. flour

1/2 tsp. Salt (use 1 tsp. if omit- ting ham)

1/4 tsp. pepper

1/4 cup butter or margarine

2 1/2 cup milk

1/2-1 lb. ham between layers of potatoes

Directions

• Heat oven to 350°. Wash pota- toes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups.

• In greased 2-quart casserole, arrange potatoes and ham in 4 layers, sprinkling each of the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt, dash of pepper and dotting each with 1 table- spoon butter. Sprinkle top with remaining onion, salt and pep- per and dot with remaining but- ter. Heat milk just to scalding' pour over potatoes and ham. Cover; bake 30 minutes. Un- cover; bake 60 to 70 minutes longer or until potatoes are ten- der. Let stand 5 to 10 minutes before serving. Omit ham if you just want scalloped pota- toes. 4-6 servings