Carol Zurawski’s Escalloped Potatoes and Ham

escallop

Mom’s recipe, as I remember it.  My mother is a tremendous cook, but is ever improving and challenging her cooking. The dishes and appetizers she serves when entertaining rival any four-star restaurant; her guests are always floored.  But, somehow, the things she prepared just for us, when we were kids, are the dishes loved the best.

Carol Zurawski’s Escalloped Potatoes and Ham
1½ lb. potatoes, peel and thinly slice as needed to keep from browning
1-1½ white onion, thinly sliced
1-1½ lb. ham, thinly sliced
Pepper
½-1 c. flour
Brick, Swiss, or Monterey Jack Cheese, shredded (note: may use just about any variety of hard cheese, or use three cheeses and include parmesan cheese)
1 tsp. butter
¼ pint milk

Butter a Dutch oven. Arrange slices of the potatoes in a layer and heavily season with flour and lots of pepper. Top with a layer of thinly sliced ham, a layer of onions and lightly sprinkle with shredded cheese. Repeat the layers until all the slices are used, or the pot is filled, then pour the milk over all.

Bake at 370° F. for about 1¼ hrs., or until the potatoes are cooked and the top is golden brown.

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