Gail'S Ham Potato Casserole

• 3 pounds potatoes, cleaned and cut in 1 inch chunks
• 2 onions, chopped
• 4 carrots, peeled and chopped
• 3 tablespoons butter
• 2 cups ham, chopped
• 3/4 cup flour
• 1 1/2 teaspoon pepper
• 1 teaspoon salt
• 4 cups milk
• 2 1/2 cups mozzarella, shredded

1. Cover potatoes with water in large dutch oven. Boil potatoes until soft. Drain and return to dutch oven. Set aside. Melt butter, saute onion until it starts to get soft. Add carrots and stir. When carrots are also getting soft, add ham, stir well, and heat through. Sprinkle evenly with flour, pepper, and salt. Cook, stirring, until flour is smoothly distributed and starting to brown. Pour roux mixture into potatoes and carefully mix, avoiding breaking potatoes. Add cheese and stir in carefully. Pour in milk and again, mix gently. Bake at 350 for 45 minutes until bubbly and starting to brown on top.

potatoes, onions, carrots, butter, ham, flour, pepper, salt, milk, mozzarella

Taken from www.epicurious.com/recipes/member/views/gails-ham-potato-casserole-5ba038ea4a8ab74f5514fede (may not work)