Ham and Au Gratin Potatoes

This is the Au Gratin potatoe recipe from my Betty Crocker cookbook, with my own personal twist and added ham to turn a side dish into a main dish casserole. Whole milk makes the sauce creamier.

6 medium boiling or baking potatoes, boiled 20-25 minutes or until tender
1/4 C. margaring or butter
1 medium onion, chopped
1 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 C. milk
2 C. shredded sharp cheddar cheese
1lb. cubed fully cooked ham
1/4 C. fine dry seasoned bread crumbs
Paprika

Heat oven to 375 degrees.

Boil potatoes for 20 to 25 minutes or until tender. Cut into 1/8 inch slices to measure about 4 cups.

Melt margarine in a 2 quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.

Stir in milk and 1 1/2 cups of cheese. Heat until boiling, stirring constantly. Boil and stir 1 minute.

Spread potatoes in ungreased 1 1/2 quart casserole. Add in ham. Pour cheese sauce over ham and potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over casserole. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.