20 January 2011

Recipe: Cheesy Potatoes and Ham

Paula A. Tomey-Allen

6-8 Medium Yukon Yellow Potatoes, washed, peeled and sliced thin
1 Cup Cubed Ham Steak; (about one large Ham Steak)

½ Stick Butter
3 Tablespoons Flour
1 Can Evaporated Milk
2 Can Hot Water
1 Teaspoon Seasoning Salt
1 Teaspoon Parsley
1 Tablespoon Instant Minced Onions
1/3 Block Velveeta Cheese, cubed

3 Tablespoon Butter, melted
2 Cups Corn Flakes, crushed

Preheat oven to 400.

Spray large casserole roaster with cooking spray.

Arrange sliced potatoes in pan. Add cubed Ham Steak.

With heat on medium, melt ½ stick Butter in large deep pan. Stir in Flour and mix well.
Add and stir in Evaporated Milk and Hot Water. Stir until dissolved and thickens.
Add, Seasoning Salt, Parsley, Minced Onions. Stir well.
Add cubed Cheese and stir until melted. Remove from heat.

Pour cheese mixture over Potatoes and Ham and gradually mix together.

Melt 2 Tablespoons Butter in large bowl in microwave. Add crushed Corn Flakes. Stir well. Sprinkle over Potato Cheese mixture.

Bake uncovered for about one hour. Check Potatoes for tenderness. Add more time to baking, if needed, ten minutes at a time, until tender.

Let set for about ten minutes before serving.

Serves about 8-10

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