Ingredients:
-White Potatoes, 6 or 7
-Yellow Onion
-Fresh Sage, a tablespoon or two snipped, or about half of that if using dry
-Ham, maybe half a pound? I just used what I had leftover
-Cheddar Cheese, about four cups grated. I used a mix of white and yellow.
-Butter, 6 tablespoons
-Flour, 1/3 cup
-Milk, 3 cups
-Salt/Pepper
-Yellow Onion
-Fresh Sage, a tablespoon or two snipped, or about half of that if using dry
-Ham, maybe half a pound? I just used what I had leftover
-Cheddar Cheese, about four cups grated. I used a mix of white and yellow.
-Butter, 6 tablespoons
-Flour, 1/3 cup
-Milk, 3 cups
-Salt/Pepper
Directions:
Slice the onion into thin rings.
Snip the sage.
Scrub the potatoes and slice them into thin slices. There’s no need to peel them unless you just can’t stand not to.
Dice the ham.
Grate the cheese.
In a large saucepan, melt the butter over medium heat.
Add the flour and stir until very well blended and starting to thicken.
Gradually add the milk, stirring continuously. Continue cooking until the sauce thickens.
Spread just a little white sauce in the bottom of a rectangular baking dish. Arrange a layer of potatoes so that they’re just slightly overlapping.
Arrange a few onion rings, add ham and sprinkle with sage.
Sprinkle with a generous amount of cheese.
Drizzle with white sauce and repeat another layer.
Finish with a layer of white sauce and a little cheese. Sprinkle with salt and coarse ground pepper.
Bake in the lower part of the oven, at 350, for about an hour or until the potatoes are tender. Let it sit a few minutes before serving.
The side of steamed broccoli made it feel a little healthier. Enjoy!
