Sunday, May 31, 2015

Country Scalloped Potatoes

1 can (10-3/4 oz.) Cream of Celery Soup
1 can Chicken Gravy
1 cup milk
5 medium potatoes, peeled, thinly sliced, about 5 cups
1 small onion, thinly sliced, about 1/4 cup
2-1/2 cups diced cooked ham
1 cup shredded Cheddar cheese (4 oz.)

      Heat oven to 375ºF (190ºC).  Stir soup, gravy and milk in a small bowl.  Layer 1/2 potatoes, onion, ham and soup mixture in 3-qt. shallow baking dish.  Repeat layers.  Cover baking dish.  Bake 40 minutes.  Uncover, bake 25 minutes.  Top with cheese.  Bake 5 minutes, or until potatoes are tender and cheese is melted.  Let stand for 10 minutes.  Makes 6 servings.

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