Scalloped Potatoes

Ham and Egg

6 medium potatoes, peeled and thinly sliced
4 tablespoons
butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2
cups milk
1 small onion, finely chopped

Preheat egg to 350ºF.

Heat 3 tablespoons of butter in a saucepan over low heat until
melted. Blend in flour, salt and pepper. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup
at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping
each layer with part of the chopped onions and 1/3 of the sauce. Dot the top
with the remaining 1 tablespoon of butter, broken into little pieces.

Place over platesetter until potatoes are tender, about 60-70 minutes. Let
stand 5 to 10 minute before serving.

Serves 6

* To really go the distance...I put this dish on top of the platesetter, but underneath a ham that's been smoking about 4 hours.  The juices drip onto the top, the platesetter guarantees a smoothly cooked bottom.  A little cheese over the top to absorb smoke...and you will redefine meals.