Ham and Potato Casserole

This is a casserole my mother-in-law made from leftover ham and some potatoes that had to get used up.  It turned out so good - it is basically a scalloped potatoes recipe but we never had an actual 'recipe' for this.  Try sprinkling in some dried minced onion as you layer in the flour, salt and pepper.

Ingredients:

• 6 medium-large baking potatoes, I prefer them peeled
• 2 cups grated cheese (mozzarella, longhorn cheddar, sharp cheddar, etc)
• 2 cups cut up cooked ham (leftover works great for this)
• 4 Tablespoons flour
• Seasoned salt
• Fresh ground pepper
• 2 cups milk

How to Prepare:
Slice potatoes thin. I use a food processor to do this. Place potato slices in a large bowl, cover with water, to prevent potatoes from "browning up" in the air.

Assemble casserole: In a large (3-4 qt.) casserole dish, put a layer of 1/3 of the potatoes at the bottom.
Drain as much water off the potatoes as possible before transferring them to the casserole dish. Cover it with 1/2 the cheese, and 1/2 the ham. Sprinkle with about 2 tablespoons flour, a few dashes of seasoned salt and some pepper. Cover with another layer of 1/3 of the potato slices, drained, and then the other 1/2 cheese, and ham. Sprinkle with another 2-3 tablespoons of flour, a few dashes of seasoned salt, some pepper. Cover the top up with the last 1/3 of the potato slices, drained.

Make a small well in the corner of the casserole, and carefully pour the milk in, until the casserole is about 1/2 full with milk. (I'm guessing about 2 cups)

Bake at 350° for one hour covered, then one half hour uncovered, or until the potatoes are soft, and browned a bit on the top. Watch for milk to boil over, if there's too much milk in the dish. I place a piece of foil on the bottom rack to catch the drips.

Let stand for about 10 minutes before serving.