Black Potatoes

Blog Challenge:

Share a favorite recipe and where it came from.

When I was in junior high school, I took a home economics class.  We completed a variety of assignments, including sewing and cooking.  During a cooking assignment, my best friend, Debbie, and I found this recipe in a classroom cookbook and thought it sounded yummy. 

Unfortunately, the assignment was a 2-day project.  We prepared the dish one day and cooked it the next day.  I don't recommend EVER doing that with this recipe!  Needless to say, the potatoes came out BLACK and tasted pretty nasty.  The sauce was good, though, so I tried the recipe at home and baked it the same day.  It was SO much better the second time!  Ha Ha  It became an instant family favorite.

Over the years, everyone in the family has tweaked it somehow.  First, we added cheese to the sauce, and then we added more ham than the original recipe suggested.  We have increased the amount of sauce and my folks added green peppers.  The final result is one we all love.  I hope you enjoy it, too.

Scalloped Potatoes and Ham

2 lbs. potatoes, peeled and thinly sliced

1 1/2 c. ham, diced

3/4 c. chopped onions

3/4 c. chopped green peppers (optional - I still like the plain version better)

6 T. butter

6 T. flour

3 c. milk

salt and pepper to taste

1 1/2 c. shredded cheddar cheese

Melt butter in sauce pan over low heat.  Add flour and stir until blended.  Add milk and heat to thicken.  Add cheddar cheese and stir until melted and well blended.  Place half of sliced potatoes in bottom of 9x9 baking dish.  Sprinkle half of ham, onions, and green peppers on top.  Cover vegetables with half of sauce mixture.  Repeat layers.  If desired, sprinkle extra cheese on top.  Bake at 350 degrees for 1 1/2 hours or until potatoes are tender.

My family usually makes a double batch because we love the leftovers!  Enjoy.