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<blockquote data-quote="moreluck" data-source="post: 454112" data-attributes="member: 1246">Cheesy Scalloped Potatoes and Ham <ul>
<li data-xf-list-type="ul">1 cup heavy whipping cream</li>
<li data-xf-list-type="ul">1/2 cup chicken broth</li>
<li data-xf-list-type="ul">1/4 cup onion, finely chopped</li>
<li data-xf-list-type="ul">2 tablespoons flour</li>
<li data-xf-list-type="ul">1/4 teaspoon salt</li>
<li data-xf-list-type="ul">1/4 teaspoon pepper</li>
<li data-xf-list-type="ul">2 lbs baking potatoes, peeled, thinly sliced</li>
<li data-xf-list-type="ul">2 cups ham, cubed to 1/2-inch pieces</li>
<li data-xf-list-type="ul">4 ounces monterey jack cheese, shredded</li>
<li data-xf-list-type="ul">4 ounces cheddar cheese, shredded</li>
</ul>
<ol>
<li data-xf-list-type="ol">Heat oven to 375 degrees. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2 quart saucepan. Cook over low heat, stirring constantly, until bubbles appear around edges and mixture is thickened (4 to 5 minutes).</li>
<li data-xf-list-type="ol">Layer half of potatoes in greased 12X9-inch baking dish or 3-quart casserole. Sprinkle with ham, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes.</li>
<li data-xf-list-type="ol">Pour hot cream mixture over potatoes; cover. Bake for 60 minutes, or until potatoes are almost tender when pierced with a fork. Uncover; top with remaining cheeses. Continue baking for 15 minutes or until potatoes are tender and cheese is melted.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 454112, member: 1246"] [B]Cheesy Scalloped Potatoes and Ham [/B] [LIST] [*]1 cup heavy whipping cream [*]1/2 cup chicken broth [*]1/4 cup onion, finely chopped [*]2 tablespoons flour [*]1/4 teaspoon salt [*]1/4 teaspoon pepper [*]2 lbs baking potatoes, peeled, thinly sliced [*]2 cups ham, cubed to 1/2-inch pieces [*]4 ounces monterey jack cheese, shredded [*]4 ounces cheddar cheese, shredded [/LIST][LIST=1] [*]Heat oven to 375 degrees. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2 quart saucepan. Cook over low heat, stirring constantly, until bubbles appear around edges and mixture is thickened (4 to 5 minutes). [*]Layer half of potatoes in greased 12X9-inch baking dish or 3-quart casserole. Sprinkle with ham, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes. [*]Pour hot cream mixture over potatoes; cover. Bake for 60 minutes, or until potatoes are almost tender when pierced with a fork. Uncover; top with remaining cheeses. Continue baking for 15 minutes or until potatoes are tender and cheese is melted. [/LIST] [/QUOTE]

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