Cheesy Scalloped Potatoes (with or without ham)

I always want to make scalloped potatoes the day after we have a ham dinner. I think it is because it is what my mom usually did. My mom made wonderful scalloped potatoes.

As she taught us how to make it without ever referencing a recipe, I have done my best to construct a recipe. The amounts may not be exact, but it is her technique.

: Cheesy Scalloped Potatoes

1. Russet or similar potatoes

1. 2 c. water

1. 1/2 to 1 tsp salt

1. 1 med. thinly sliced onion or dried equivalent

1. 3 Tbsp. butter or margarine

1. 3 Tbsp. Wondra flour or all-purpose flour

1. 2 c. milk or half-and-half

1. 8 – 10 oz. Velvetta cheese, cubed

1. Black pepper, optional

Sliced ham, optional

Preheat oven to 375 degrees F.
Coat a 13 X 9 baking dish with butter or cooking spray.
Thinly slice washed and peeled potatoes.
Place in baking dish with onion, salt and 2 cups of water. Level of potatoes in the dish should not exceed 3/4 full.
Cover with foil and bake for 30 – 45 minutes until tender to a sharp knife inserted in center. The knife should meet a slight resistance.
Meanwhile, melt butter in a saucepan.
Add flour and stir until smooth.
Slowly add milk, stirring.
Add cubed cheese and stir until melted.
Stir sauce until thickened and cheese is melted.
Add pepper to taste.
Remove potatoes from oven when done.
Drain off all but 1/4 of an inch of water.
Pour cheese sauce over.
Ham can be added now or add the ham just a few minutes prior to removing from oven.
Return to oven and cook until a lightly browned skin has formed.
Serve warm.

The types of potatoes and the thickness of the slices will influence bake time.

Amount of salt depends on taste and amount of potatoes. It is best to salt the potatoes before adding the water to the pan. Although the cheese sauce has salt from the Velvetta, the salt in the sauce does not permeate the potatoes enough.

Overcooking will result in mushy, almost smashed, potatoes.

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