4 cups Potatoes, cooked and diced
1 cup Cooked Ham, diced
2 Tbs. Butter or Margarine
1/4 cup All-purpose Flour
1 tsp. Salt
1/4 tsp. Pepper
2 cups Milk at room temperature
1 cup Cheddar or Monterey Jack Cheese, shredded
Instructions:
Set a large pot with lightly salted water to boil over high heat
setting. Place peeled
potatoes in the pot and bring to a boil, reduce heat to medium high,
and cover loosely.
Boil potatoes for 20 minutes, then drain, let stand to cool, and dice.
To prepare cheese sauce, melt butter or margarine in a large skillet
over medium heat,
blend in flour a small portion at a time, and whisk constantly to
blend. Add salt and
pepper. Add room-temperature milk slowly, whisking constantly, and
reduce heat to low
setting. Continue to whisk until thickened, then remove from heat and
add shredded
cheese. Stir until cheese is melted.
To prepare your casserole in a conventional oven, pre-heat to 375-F
degrees.
Layer potatoes and ham in a lightly buttered oven-proof baking dish.
Pour cheese sauce
over top. Shake dish gently for cheese sauce to settle. Bake for 40
minutes, until bubbly
and golden brown near the edges of the baking dish. Cool slightly
before serving.
To prepare your casserole in a microwave oven, simply layer potatoes
and ham in an
ungreased microwave-safe dish. Top with cheese sauce. Microwave on high
setting for
4 minutes. Then microwave at a 70-percent power setting for 5 minutes.
Allow to cool
slightly, then serve warm.
