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Scalloped Potatoes with Diced Ham
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Fantastic as a side or the main dish.
|3 lb gold potatoes, sliced into rounds|
|3 tablespoons butter|
|1/2 cup chopped carrots|
|1/2 cup chopped celery|
|1/2 cup chopped green onion|
|1 cup diced ham, cooked|
|3 tablespoons flour|
|1 1/4 cup milk|
|1 cup grated Gruyere cheese|
|1 cup grated sharp cheddar cheese|
|Salt, to taste|
|Ground black pepper, to taste|
- Preheat oven to 350° F.
- Place sliced potatoes in a large bowl. Fill the bowl with water until potatoes are covered. Set aside.
- Melt butter in a large skillet set over medium heat. Add carrots, celery and onion, sautÃ??Ã?Â© until translucent. Add ham to the skillet. Sprinkle flour over ingredients in skillet and stir to coat.
- Slowly add milk, stirring until the mixture begins to thicken. Once thickened, cook for 2 minutes. Add GruyÃ??Ã?Â¨re and cheddar cheese to the skillet, gently stir until melted then season with salt and pepper.
- Drain potatoes then pat dry with paper towels. Spoon 1/2 of the potatoes into a casserole dish then cover with 1/2 of the sauce. Repeat. Cover dish with foil then cook for about 60 minutes.
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