b>ham into small cubes and set aside.
Peel and slice potatoes,
Place potatoes and ham in 2-quart casserole.
Mix together soup, milk and cheese, heating until cheese is melted.
Pour over potatoes and ham in dish.
Place covered dish in 350\u00b0 oven for 50 to 60 minutes or until potatoes are tender.
Melt 6 tablespoons butter and remove from heat.
Stir in flour, salt and pepper.
Gradually stir in milk and water and cook over medium heat until thick.
Add cheese and stir until melted.
Combine potatoes and ham and add cheese sauce, stir gently, then place in greased casserole dish and set aside.
Melt butter in a skillet; add and brown bread crumbs.
Sprinkle crumbs on top of potato casserole and bake at 350\u00b0 for 30 to 45 minutes.
Saute onion lightly in margarine; blend well the soup, milk and Velveeta.
Stir in onion.
Add potatoes and ham; mix gently.
No added salt needed.
Bake in covered dish at 325\u00b0 for 45 minutes. Be sure entire mixture bubbles.
May add additional milk if needed while baking.
Remove cover last 10 minutes.
Cook onion and butter until tender.
Stir in flour, 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
Add milk and stir until thick.
Cook 2 minutes longer.
Remove from heat and add 1/2 of the potatoes and ham.
Layer this mixture in a large glass greased casserole dish with the remaining potatoes and ham.
Bake at 400\u00b0, stirring once or twice during cooking.
Bake, covered, 45 minutes and then, uncovered, 30 to 40 minutes.
Peel and slice potatoes, layer in roasting pan with ham.
Mix soups, evaporated milk and onion soup mix; warm mixture to blend, pour over potatoes and ham (with knife lift potatoes around side of pan to allow some soup mixture to go down into potatoes).
Cover. Bake at 350\u00b0 for 1 1/2 hours or until done.
Place potatoes and ham in long baking dish.
Mix remaining ingredients and pour over potatoes and ham.
Bake at 350\u00b0 for 1 1/4 hours or 25 minutes on High in microwave oven.
Stir midway. Serves 4 to 6.
Peel and slice potatoes.
Cook in salted water to cover about 10 minutes.
Drain and use potato water in sauce.
In separate pan melt oleo.
Stir in flour, dry mustard and onion salt.
Add liquid and cook until thickened.
Add cheese and stir until melted. Layer potatoes and ham in casserole dish.
Pour sauce over and sprinkle with additional cheese if desired.
Bake, covered, in 350\u00b0 oven about 1 hour.
Add sliced potatoes to well salted pot of
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a saucepan over medium heat, toast flour until golden. Stir in cornstarch, lemon pepper and onion powder. Gradually whisk in milk, then chicken bouillon. Cook, stirring, until sauce is thickened. Remove from heat, and stir in Cheddar cheese until smooth.
Layer potatoes and ham in prepared baking dish. Pour sauce evenly over potatoes and ham.
Bake in preheated oven for 1 hour. Let sit 5 minutes before serving.
Mix together milk, soup, marjoram, red pepper flakes and pepper.
Set aside.
Use a 2 quart casserole and layer half of each of the ham, onions, potatoes, and sauce.
Repeat.
Bake at 350 for 1 hour until potatoes are nearly done.
In a small bowl mix breadcrumbs, margarine, and parsley.
Sprinkle on casserole and bake an additional 15 minutes.
Let stand 10 minutes before serving.
Preheat oven to 350\u00b0.
Shred cheese; set aside.
In 2-quart saucepan, melt butter over low heat.
Blend in flour.
Add milk all at once; cook, stirring constantly until slightly thickened. Add shredded cheese, salt and pepper.
Cook until cheese melts. Remove from heat.
Add potatoes and onions to cheese sauce.
Cook with semi-boneless ham for 12 hours in a crock-pot.
Place half of the ham in bottom of a 2-quart casserole dish. Cover with half of the potatoes and half of the onion. Sprinkle half of the flour and sprinkle with salt and pepper.
Repeat layering of ham, potatoes and onion.
Sprinkle with additional salt and pepper. Sift remaining flour on top.
Pour milk over all. Bake, covered, in a 350\u00b0 oven for 1 to 1 1/4 hours until potatoes are nearly tender.
Uncover. Combine bread crumbs and melted butter. Sprinkle on casserole. Bake 15 minutes more.
Cut ham into 1/2-inch cubes.
Pare and slice potatoes.
Heat milk to boiling; add ham and potatoes, and again heat to boiling. Add salt if tenderized ham is used.
Turn into a greased 6 or 8-cup baking dish; dot with the butter cubes.
Bake, uncovered, at 325\u00b0 for 30 to 40 minutes, or until potatoes are tender.
Ham cubes are more flavorful if pan fried before adding to the potatoes.
400\u00b0F.
Wash and peel potatoes, and slice into thin slices
tir in flour, mustard, salt and pepper until margarine is absorbed
Toss potatoes in 1/4 teaspoon cream of tartar and 1/2 cup water.
Grease crock-pot and make layer of potatoes, onion slices, ham and cheese.
Season each layer with salt and pepper.
Repeat with remaining potatoes and ingredients.
Sprinkle flour over top and then add the cream of mushroom.
Cover and cook on low for 8 to 10 hours or cook on high for 3 to 4 hours.
Rinse potatoes in water; drain well.
Layer in a casserole dish, potatoes, onion and ham.
Melt butter; add flour and milk. Cook until smooth and slightly thickened.
Pour over potatoes. Bake at 350\u00b0 for 1 hour.
Add potatoes and onions to medium saucepan.
Cover with water and bring to a boil; cook until tender.
Melt butter in a medium saucepan; remove from heat.
Add flour, pepper and salt, stirring until smooth.
Stir in milk.
Return to heat.
Boil until mixture thickens.
Layer mixture of potatoes, ham and onions in a greased casserole dish, topping each layer with sauce.
Bake, uncovered, for 35 minutes.
Serves 8.
Peel and cut potatoes into thin slices. Cut ham into bite size pieces.
Melt butter. Stir in flour until blended.
Cook and slowly stir in milk.
Season with salt and paprika.
Pour mixture over mixed potatoes and ham in baking dish.
Bake at 350\u00b0 for 1 1/4 hours.
The potatoes may be turned with a spoon while cooking to insure even baking.