Scalloped Potatoes and Ham Casserole

Who doesn't remember Sunday dinner with baked ham and scalloped potatoes?  This recipe combines all of those wonderful flavors but with less fuss and less time.  Try it, and I think you'll agree!

6-8 medium potatoes, washed and peeled - soak in cold water until ready to use
1 lg. onion, thinly sliced
2 c. ham, cubed
7 T. butter (reserve one tablespoon for the casserole dish)
6 T. flour
3 c. milk
¼ t. nutmeg (freshly grated, if available)
1 t. white pepper (black pepper may also be used)
1½ t. salt

Prepare beschemel sauce:  In a medium saucepan, melt 6T. butter, add flour, and whisk until butter starts to bubble.  This process makes a roux. 

Gradually add milk while whisking.  Whisk until it has thickened and starts to bubble.

Reduce heat to low.  Thinly slice potatoes.  While slicing potatoes, stir the sauce frequently.

Rub a 2qt. casserole dish with 1T. butter, to coat the inside.  Cover the bottom of the dish with a layer of beschemel sauce.  Next, cover the layer of sauce with potatoes.  Cover the potatoes with a layer of onions, followed by ham.  You should be able to repeat this layering process up to three times in a 2qt. dish, ending with another layer of sauce.

Sprinkle with 1T. fresh parsley and dot with butter.  Place the dish on a cookie sheet or line your oven incase of splillage.  Cover and bake at 375º for approximately 2 hours, or until fork tender.