This version of the classic vintage potato dish utilizes a fun technique: preheating milk and butter together in a double boiler and pouring the hot mixture into the remaining ingredients. The presence of flour with the other ingredients creates the white sauce right in the casserole dish.

You’ll need:

¾ lb. cooked ham, thinly sliced or diced
1 small onion, minced
3 medium or 6 small potatoes, thinly sliced
1 cup cheddar cheese, grated
5 Tbsp. flour
½ tsp. salt
½ tsp. pepper
1 cup milk
2 Tbsp. butter
¼ cup ketchup, tomato sauce, or other topping of choice

Gently heat milk with butter. A double boiler is ideal, but a saucepan may be used.

While the milk is warming, place half of the ham in a greased 2-quart casserole dish. Top with half of the onion, flour, salt, pepper, and cheese. Repeat the above as a second layer with the remaining ham, onion, flour, salt, pepper, and cheese. Pour hot milk evenly over top.

Cover and bake in a moderate oven (350° F) for 40 minutes. Remove cover; dot with your topping of choice. (I used pepperoni bits.) Bake uncovered for an additional 30 minutes or until potatoes are tender.

Enjoy, and don’t forget to unfold your napkin across your lap!