Creamy Scalloped Potatoes with Ham

Inspired by About Southern Food

~from Savoring Time in the Kitchen

Note: My recipe includes more vegetables and more sauce than the original recipe and it needed a longer baking time which I shared below.

3 pounds peeled potatoes, thinly sliced with a mandoline or very sharp knife, about 6 to 8 cups sliced potatoes

5 tablespoons butter or margarine

3/4 cup chopped celery

9 green onions, with about 3 inches of green top, chopped or 1 small leek, just the white and light green parts - chopped.

3/4 cup chopped carrots

2 cups diced cooked ham (I bought 1 pound of Boar’s Head ‘Sweet Slice’ ham in my deli. I had them cut it into 2, ½-inch slices which I diced)

5 tablespoons flour

2-1/2 to 3 cups milk

¾ teaspoon salt

¾ teaspoon pepper

1-1/2 cups shredded white cheddar cheese

In a large saucepan, melt butter over medium low heat; add celery, green onions, and carrots. Sauté, stirring frequently, until vegetables are tender. Add diced ham.  

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, then repeat layers. Bake at 325° for approximately 75 to 90 minutes, or until the potatoes are fork tender.

Serves 4 to 6.