Try a New Recipe Tuesday~Scalloped Potatoes and Ham

This is a great way to use up left over ham from Easter, and its really good.  This recipe came from Taste of Home Magazine and has been a favorite in our home for a few years now.  

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Ingredients

• 3/4 cup powdered nondairy creamer
• 1-3/4 cups water
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons dried minced onion
• 1 teaspoon salt
• 3/4 teaspoon paprika
• 6 large potatoes, peeled and thinly sliced
• 2 cups diced fully cooked ham
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a small bowl, combine creamer and water until smooth. In a small saucepan, melt butter. Stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• In a greased shallow 2-1/2-qt. baking dish, combine potatoes and ham. Pour sauce over the top.
• Cover and bake at 350° for 15 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Sprinkle with cheese; bake for 5-10 minutes or until edges are bubbly and cheese is melted. Yield: 6 servings

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