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Catholic Recipe: Scalloped Ham and Potatoes

    INGREDIENTS

  • 18 pounds potatoes, sliced 1/8 inch thick
  • 6 pounds Cheddar cheese, grated or ground, divided
  • 15 pounds boned ham, cut in 3/4-inch cubes
  • 6 pounds onions, sliced 1/8 inch thick
  • 1-1/2 cups butter or margarine
  • 1-1/2 cups sifted all-purpose flour
  • 1 gallon milk
  • 3 Tablespoons salt
  • 2 teaspoons pepper
  • 5 teaspoons celery salt
  • Details

  • Serves: 80
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

Scalloped dishes are extremely popular. This is layered potatoes, ham, cheese and onions.

DIRECTIONS

Soak sliced potatoes in cold water 1/2 hour; pat dry. Reserve 2-1/2 cups grated cheese. Alternate in each of 3 large greased roasting pans 1 layer potatoes, 1 layer ham, 1 layer cheese, and 1 layer onions, using up half of each of these ingredients. Make a white sauce with last 6 ingredients. Pour 1/6 of sauce over layers in each roasting pan. Repeat alternate layers of ham, and so on; add remaining white sauce. Sprinkle with reserved grated cheese. Cover (foil can be used); bake at 325° for 1-1/2 hours. Remove cover; bake until top is brown and potatoes tender. Makes 80 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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