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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 4 |
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The Etc. in this family-heirloom recipe stands for all the homegrown vegetables my mother, now 90, once hand-diced before baking the casserole in her old reliable cookstove. My food processor now speeds up the preparation. But, otherwise, I follow Mom's recipe. So does my daughter—she recently told me, It makes my apartment smell just like home! Ingredients:
sauce: |
2 tablespoons butter |
2 tablespoon king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
2 cups milk |
casserole: |
4 cups peeled potatoes, sliced 1/8 inch thick |
1 cup carrots, sliced 1/8 inch thick |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1 cup cubed ham |
1 package (4 ounces) sharp cheddar cheese, grated |
Directions:
1. For sauce, melt butter in a small saucepan; stir in the flour, salt and pepper. Cook, stirring constantly, for 1 minute. Gradually whisk in the milk; cook until thickened. Set aside.
2. In a greased 2-qt. baking dish, layer half of all vegetables and ham; cover with half of white sauce. Repeat layers. Sprinkle cheese over all. Cover and bake at 350° for 1 hour. Uncover; bake 10 minutes longer. Yield: 4-6 servings.
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