Scalloped Potatoes from Dana Egbert
8-10 medium potatoes
3 TBSP butter
3 TBSP flour
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
1/2 yellow onion, chopped, sauteed
2 cups ham, diced, sauteed
Peel and half the potatoes, boil until transparent, cooked, but not too soft.
Chop 1/8 of an inch thick and layer bottom of a greased 9x13 pan with half of the potatoes.
Cover with sauteed onions and ham. Put the rest of the potato slices on top.
Make a roux (white sauce). Melt butter over low heat, stir in flour, cook until bubbly. Pour in milk, salt and pepper while stirring.
Pour roux over potatoes and ham.
Cook at 350 or 400 degrees until sauce is bubbly all over.
Top with parmesan cheese and broil until brown.