Comfort Food {Scalloped Potatoes}

Dinnertime on a snowy day in Ohio with a surplus of potatoes and some ham left over from Thanksgiving...what to do? It's comfort food time and time to go back to an old family recipe, one that isn't written down, one that has been passed on by word of mouth, generation to generation: scalloped potatoes. It's so easy and so good and even better the next day. 

This recipe is so versatile: it can feed an army or it can feed 2 people. Potatoes are the main ingredient but there are so many vegetables that can go well with potatoes. I happened to have a few Brussels sprouts on hand so I sliced them up and tossed them in. Adding ham made it a one-dish meal.

In this recipe I used potatoes, ham, Brussels sprouts and onions and used a 2 1/2 quart baking dish. So here's what you do...my apologies for not having exact amounts. This is one of those recipes where you eyeball the size of your baking dish and figure out how much stuff will fit in that dish. Cut up a little more if you need to fill it; make an extra if you cut up too much! This dish freezes well, too. Put it in the freezer the day after you bake it.

Instructions

Cut up all your ingredients:

• Thinly slice the potatoes. I used a mandoline set around 1/8 inch. I tried slicing the Brussels sprouts on the mandoline and ended up slicing them with a knife.
• Cut up the onions.
• Slice the ham.

Put a layer of potatoes, ham, onion and Brussels sprouts in a baking dish. 

Cover with a 2-3 T. of flour and dot with 2 T. butter. Stir this layer to incorporate flour and butter. 

Layer again, sprinkle with salt, dot with butter and stir. Keep repeating this step until your ingredients are gone or your dish is full.

Pour milk over the dish to almost cover the ingredients. 

Bake in a 350 degree oven for 1 to 1 1/2 hours. The liquid will be soupy so serve in a little bowl if you don't want liquid to go all over your plate. 

I also made a casserole for my son while making our dinner. He doesn't like Brussels sprouts so I used carrots in his.