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Scalloped Potatoes with Diced Ham

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Serves 10

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


  1. Preheat oven to 350° F.
  2. Place sliced potatoes in a large bowl. Fill the bowl with water until potatoes are covered. Set aside.
  3. Melt butter in a large skillet set over medium heat. Add carrots, celery and onion, saut�?�© until translucent. Add ham to the skillet. Sprinkle flour over ingredients in skillet and stir to coat.
  4. Slowly add milk, stirring until the mixture begins to thicken. Once thickened, cook for 2 minutes. Add Gruy�?�¨re and cheddar cheese to the skillet, gently stir until melted then season with salt and pepper.
  5. 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.
Course: Dinner
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