#1023 - Ham and Scalloped Potatoes

(by Shirley McNevich)

3/4 cup non-dairy creamer (powdered kind)
1 3/4 cups water
3 TBSP butter
3 TBSP flour
1 small chopped onion
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. paprika
6 large red potatoes (washed, peeled and sliced thin)
2 cups fully cooked diced ham
1 cup shredded cheddar cheese (or cheese blend)

In a bowl add creamer and water--stir. In a saucepan over low heat add butter--melt. Add flour, onions, salt, pepper and paprika--stir. Add creamer mixture--stir. Bring entire mixture to a boil, then stir/cook until thickened. Remove from heat. Grease a 2 1/2 qt. casserole dish--layer potatoes and ham in the casserole dish. Pour the sauce from the saucepan over the top of the potatoes and ham. Cover with a lid or foil and bake at 350 degrees for 15 minutes. Remove cover and bake about 45 minutes longer--test potatoes with a fork to make sure they are tender. Once done, remove from oven and sprinkle cheddar cheese on top. Return to oven until and bake until cheese is melted.