Sunday, beginning of the week. We all got to church early for a change, but probably because of Daylight Savings time. Eva is FINALLY better and excited to go to school on Monday. I didn't get a chance to go grocery shopping on Friday, so we went today. It was a beautiful Fall day, so I just made an easy dinner. And it was a HIT!!! Everybody (except Eva) had seconds!!

Cheesy au Gratin Potatoes with Ham

6    medium boiling or baking potatoes (2 lb)
1/4   cup butter or margarine
1   medium onion, chopped (1/2 cup)  (I didn't use them)
1lb    ham, chopped into bite size pieces
1    tablespoon Gold Medal® all-purpose flour
1/4    teaspoon pepper
2    cups milk
2    cups shredded natural sharp Cheddar cheese (8 oz)
1/4    cup Progresso® dry bread crumbs (any flavor)
    Paprika
1.    Heat oven to 375ºF.
2.    Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
3.    Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4.    Spread potatoes and ham  into ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
5    Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

-- I did both of these: I didn't peel the potatoes and I added garlic powder to each layer --

Health Twist
**Not only does using unpeeled potatoes save you time, but you get more nutrition as well. Much of a potato’s fiber and vitamins are found in or directly under the peel.
Substitution
Add another flavor dimension to this creamy side dish by using garlic butter instead of regular butter.

I served it with homemade rolls.  For desert, I made brownies and served it with a little ice cream.