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)
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 --
**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.
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.