Scalloped potatoes and ham with cheddar

6 servings

Ingredients

Quantity Ingredient
2 cups Water
1½ pounds Ham steak, cut 1/4\" thick -- excess fat trimmed, cut into 1 to 1-1/2\" dice
1 teaspoon Vegetable oil
3½ pounds Baking potatoes -- peeled and cut crosswise into cut crosswise into slices 1/8\" thick
6 tablespoons Unsalted butter
6 tablespoons All-purpose flour
3 cups Warm milk
¾ pounds Extra-sharp Cheddar cheese shredded
1 tablespoon Dijon mustard
1 pinch Cayenne pepper
Salt and freshly ground pepper

Directions

Other cheeses, such as smoked Cheddar, can be substituted for the extra-sharp Cheddar. For blue-cheese lovers, substitute ¼ pound blue cheese for the same amount of Cheddar.

In a saucepan, bring water to a boil. Add ham and simmer for 30 seconds. Remove from heat, drain well and discard water. Set ham aside. Grease a 13x9-inch baking dish with vegetable oil. Layer one-fourth of the potatoes on the bottom of the dish. Distribute one-third of the ham over the potatoes. Repeat the layers in the same manner until all of the potatoes and ham have been used. The top layer should be potatoes. Preheat oven to 350~.

In a saucepan over medium heat, melt butter. Add flour and let mixture bubble, stirring constantly, for 2 minutes. Gradually add milk and cook, stirring, until the mixture thickens, 4 to 5 minutes longer.

Remove from heat and stir in cheese, mustard, cayenne pepper and salt and pepper to taste. Return pan to low heat and stir constantly just until cheese melts, 1 to 2 minutes. Pour cheese sauce evenly over potatoes and ham. Bake, uncovered, until potatoes can be easily pierced with a skewer and are golden brown on top, about 1 hour.

Spoon casserole onto warmed plates and serve at once.

Serves 6 - 8.

Typed for you by Marjorie Scofield 11/3/95 Recipe By : Williams-Sonoma Kitchen Library, Pork & Lamb From: Marjorie Scofield Date: 11-12-95 (09:35) (159) Fido: Cooking

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