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“This is just the way I like them; no cheese and pure butter with rich cream. These aren't made for those who are watching their waistlines! This recipe is adapted from Kim Tilley's Bulk Cooking: Ham Plan.”
1hr 20mins
1 cup

Ingredients Nutrition


  1. Melt butter in a heavy saucepan over low heat.
  2. Add flour and stir until smooth. Cook one minute, stirring the entire time.
  3. Gradually add half and half, increase heat to medium and stir constantly until mixture is thick and bubbly.
  4. Stir in salt and pepper.
  5. Spoon 1/4 cup of sauce into a well greased casserole dish or 10 inch iron skillet.
  6. Combine potatoes and remaining ingredients (except sauce) in a large bowl, mixing well.
  7. Layer half of potato mixture over the sauce.
  8. Top with half of remaining sauce.
  9. Repeat layers.
  10. Cover and bake at 350 for one hour, or until potatoes are tender.

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