Cheesy Scalloped Potatoes with Ham & Corn

Cheesy Scalloped Potatoes with Ham & Corn

Original Source: The Food Nanny, Liz Edmunds

2 pounds baking potatoes, peeled ¼ cup (1/2 stick) butter ¼ cup all-purpose flour ½ tsp salt Pinch of ground pepper

2 cups milk 2 cups shredded cheddar cheese, divided 1 (8.5oz) can corn, drained. 1 (1lbs) precooked ham steak, cut into bite-sized pieces.

      1.        Preheat the oven to 350 degrees and grease a shallow oblong baking dish.

2.       Thinly slice the potatoes into a large bowl.

3.       Melt the butter in a medium saucepan over medium heat.  Stir in the flour, salt and pepper.  Add the milk all at once and cook, stirring constantly, until the mixture thickens and bubbles.  Remove from the heat and add 1 ½ cups of the cheese, stirring until combined.  Pour the mixture over the potatoes and lightly mix.

4.       Gently stir in the corn and ham.  Spoon into the prepared dish.

5.       Cover with aluminum foil and bake 1 hour or until the potatoes are tender.  For browned top, remove teht foil halfway through the baking time.  At the end of baking, sprinkle the remaining ½ cup of cheese over the top.  Bake a few more minutes until the cheese is melted.