Scalloped Potatoes and Ham
3 pounds peeled potatoes, thinly sliced, about 6 to 8 cups sliced potatoes
3 tablespoons butter or margarine
1/2 cup celery, chopped
6 green onions, with about 3 inches of green top, chopped
1/2 cup carrots, chopped
1 1/2 cups ham, diced and cooked
3 tablespoons flour
1 1/2 cups milk
1 1/2 cups cheddar cheese, shredded and divided
In a saucepan, melt butter over medium low heat. Add celery, green onions, carrots, and ham. Sauté the mixture, stirring frequently. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly.
Add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick. In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, and then repeat layers. Bake at 325 for 45 minutes. Top with remaining 1/2 cup of cheese and bake for about 10 minutes longer, or until cheese is melted.