Ham and Scalloped Potatoes

Have ya missed me?

Well, it has been one crazy week around these parts.  Our Sweet City Cousin came and spent a week with us, during which time the hay was cut and baled.  SCC, along with our favorite family (to be addressed at length very shortly, now that i have decided on appropriate psuedonyms for all of them...Makerel, Breezy, LaWren, CheshireCat, Petite Delicate Flower or PDF, Cbear and The Baas...does this meet with everyone's approval before i put them in ink?) helped us bring in the hay from the field and stow it in it's various spots.  It was a hard days work, but lots of fun.  Don't know if SCC is ever gonna wanna come back to visit again, though. 

The next day we rewarded ourselves with a letterboxing excursion.   Found a couple at a really pretty cemetery, then went to a basket making factory, and then had a picnic in a park.  On the way home we stopped and treated ourselves to some new (used) books at a really groovy bookstore.  And of course a stop for ice cream on the way home was in order.  I think a grand time was had by all.

Anyway, the fun has not stopped yet.  We are on the way down south this weekend for a family reunion, so i am busy preparing for that. 

Which means there is not a lot of time to tell stories. 

So lets see if this will tide ya over.

This recipe came from a friend who got it from a friend who got it from the lady at her second cousin twice removed's sister's church.  Apparently it was used to make massive quantities for church pot lucks or funerals or something.  Who knows.  At any rate, the quantity of the recipe is scary looking.  But here is the thing:  It freezes well.  Very well.  Go to the dollar store and get those aluminum (i know, just don't use them too often) pans that have the lids on them, then, instead of assembling it in one or two big pans, use several smaller ones, serve one that night, and put the rest in the freezer.  I have used this as both side and main dishes.  Ummm...not at the same time.  It is SOOOoooo lovely to be able to pull a pan out of the freezer, put it in the oven, then serve it up.  Especially when it is something everyone likes.


Heavenly Ham and Potatoes Swimming in Gravy and Cheese*

1 lb Ham (or Turkey Ham)
5 lbs Potatoes
1 lb cheese (or more)
2 large onions (or more)
1 stick butter
1/2 c flour
4 c milk
S&P (i omit S, but use lots of P)

Ham--shred in food processor or slice thin and chop a bit
Potatoes--peel, slice thinish, steam until slightly translucent
Onions--recipe calls for dicing but we like it chunky
Butter--melt it and saute the onions to transparent stage
Flour--add to onions and butter to make roux, let simmer 3 - 4 minutes
Milk--add to onion roux slowly, stir continuously, will be a very thick gravy
S&P--add to gravy
Cheese--hang on, i'm coming to that part

Spray your pans and start making layers, thin layers are best. 
Potatoes
Cheese
Ham
Gravy
Potatoes
Cheese
Ham
Gravy
and so on, end with gravy.  Freeze or pop it in a 350 oven until bubbly.

*a recipe that makes this much deserves a long title