Ham and Scalloped Potatoes

• 2 pounds Potatoes, Peeled And Sliced Into Rounds
• 3 Tablespoons Butter
• 1/4 cups Slivered Onion
• 3 Tablespoons Flour
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1 can (14 Oz. Can) Condensed Milk
• 1 can Water (Use The Soup Can To Measure)
• 13 cups Shredded Cheddar Cheese (optional)
• 2 cups Diced Ham

1. Melt the butter in a medium saucepan and sweat the onion until it is translucent and tender.
2. Add the flour, salt, and pepper to make a roux.
3. Gradually stir in the condensed milk and water and cook over medium heat until thickened.
4. Stir in cheese at the end, if desired.
5. In the meantime, make sure the potatoes are very dry by spinning them through the salad spinner.
6. Spray the inside of an 11 x 7 casserole with nonstick spray.
7. Layer the potatoes and ham in the casserole, beginning and ending with the potatoes.
8. Preheat the oven to 350 degrees F.
9. When the sauce is thickened, pour it over the layered potatoes and ham, cover with a lid and put the casserole in the oven for 1 1/2 to 2 hours.
10. Take the lid off for last 30 minutes.
11. Look for a nicely browned top, and let rest for 10 minutes before serving.

potatoes, butter, onion, flour, salt, black pepper, milk, water, cheddar cheese, ham

Taken from tastykitchen.com/recipes/main-courses/ham-and-scalloped-potatoes/ (may not work)