No Baking with Dorie

Today I SHOULD be posting about Dorie's World Peace cookies, but I wasn't able to make them. Last week I had gallbladder surgery. All went well, but I find I'm a bit slower on the mend than I would like to be. I seem to get tired so easily. Maybe by the end of the week I'll feel like baking the cookies!

So today I am sharing a recipe for scalloped potatoes. I made these with some leftover ham after Christmas. Not the best photo of this dish, but I had to hurry.The boys were hungry and stopping to take a photo was not appreciated!

I had to agree, because prolonging eating this comfort dish is just wrong! The aroma from the ham and creamy potatoes just gets your mouth watering before you even sit down at the table!

This recipe is made with a common white sauce. I just add a couple of cups of ham. If I have any cream on hand {which I did} I'll pour alittle on top and stir it in a bit before baking it,too. I ALWAYS make this after the holidays...it's a great way to use up any leftover ham!

Creamy Scalloped Potatoes

{Betty Crocker}

2 lbs. potatoes{about 6 medium}

3 T. butter

3 T. flour

1 tsp. salt

1/4 tsp. pepper

2 1/2 c. milk

Peel and cut potatoes into slices. Arrange in a 2 qt. greased casserole. {can add ham also, if desired}

Heat 3 T. butter in a sauce pan.until melted. Add flour, salt and pepper. Cook and stir over low heat until mixture is smooth and bubbly. Stir in the milk and heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over potatoes, cover, and bake at 325 for 40 minutes. Uncover and bake at 350 for 70 minutes longer. Let stand 5 minutes before serving.