Mom's Scalloped Potatoes and Ham

This is one of my favorite dishes that Mom would make while I was growing up.

I made this for myself in the small casserole dish we have. Three larger red potatoes worked, one for each of three layers, with thin slices of ham in between. I do not buy milk as I do not drink it and it just goes bad, so I used 1 cup reconstituted powdered milk (1/4 cup powdered milk and 1 cup water) with 1/2 cup half and half, which I use for coffee. I also decided to mix the butter and flour together as there are always streaks of flour in the potatoes, plus the sauce can be a little thin. This doesn't affect the taste, but it does take spooning into this and reheating it in a pan before the sauce texture is correct. I figure this is because the potatoes break down ever so slightly, plus the flour gets mixed in better. So for my latest batch, I melted 3 - 4 tablespoon of butter and added enough flout to get a soupy paste. I may have added too much. The potatoes came out a little mushy (cooked too long? perhaps should use white potatoes or Russets?) and they became a little pasty near the end of eating them as they cooled (too much flour?). Most recipes made a white sauce instead of layering the ingredients like Mom used to. I think I will go back to the way Mom always made them.

White or red boiling potatoes, scrubbed and sliced fairly thin
1 medium sweet onion, peeled and sliced into rings
Ham, sliced
Salt & pepper
Flour
Butter
Milk, scalded
Parsley [Mom never added]
Paprika

I do not have exact measurements. Begin by placing a layer of potato slices in a large casserole dish. Sprinkle with salt & pepper. Place a few onions rings on top, then a layer of ham. Sprinkle with 1-2 Tbsp. flour and dot with butter. The flour and butter will mix and thicken the milk. Sprinkle a little parsley on top, if desired. Repeat the layers, ending with a layer of potatoes. Pour scalded, hot milk over all. It should almost cover the potatoes, but not come up to the edge of the casserole dish. It will bubble up and spill over the edge if you put in too much. Sprinkle the top with paprika.

Place the dish in a preheated 350 degree oven and bake until the potatoes are cooked through and the top is lightly browned. You may want to put the dish on a pan in case of spillovers.

Note: I usually place a lid on the dish which helps keep the potaotes on top from getting too crisp. Once the milk is bubbling around the edges and the potatoes are cooked through (you can test with a knife), take the lid off to brown and crisp the top. Total time to bake: about 1 hour. 40 minutes with the lid on, 20 minutes with the lid off.

Good served with Succotash (corn and lima beans)