Scalloped Potato Casserole with Ham and Corn

2 lbs potatoes, peeled

1/4 cup (1/2 stick) butter

1/4 cup all-purpose flour

1/2 teaspoon salt

pinch of pepper

2 cups milk

2 cups shredded cheese, divided

1 can corn, drained

1 (1 lb) precooked ham steak, cut into bite sized pieces

Preheat oven to 350 and grease a shallow baking dish. Thinly slice the potatoes into a large bowl. Melt the butter in a medium saucepan over medium heat. Stir in the flour, salt and pepper. Add the milk all at once and cook, stirring constantly, until the mixture thickens and bubbles (be patient-this might take a few minutes). Remove from heat and add 1 1/2 cups of the cheese, stirring until combined. Pour mixture over potatoes and lightly mix. Gently stir in ham and corn. Spoon into prepared dish. Cover with foil and bake about 1 hour or until the potatoes are tender. At the end of the baking time, sprinkle with 1/2 cup of cheese over the top. Bake a few more minutes until the cheese is melted.

Variation:

Omit the ham and corn from the casserole and serve as scalloped potatoes. Would be delicious with meatloaf (I have a yummy recipe) or baked ham.

This recipe comes from the book The Food Nanny Rescues Dinner.