Country Potato Supper
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
6 or 8 potatoes
1/2 lb thinly sliced boiled ham or 1 1/4 cps shredded baked ham
2 tbsp flour
1 tsp salt
1/8 tsp pepper
2 tbsp grated onion
2 tbsp butter or margerine
1 3/4 cps milk
1 - Start oven at moderate (350 degrees F.)
2 - Grease 2 qt casserole.
3 - Wash, scrub, pare potatoes
4 - Slice enough to make 1 quart
5 - Arrange layer of potatoes amd one of ham in prepared casserole.
6 - Sprinkle with half the flour, slt, pepper, onion and dabs of butter or margerine.
7 - Add second layer of potatoes, second layer of ham, then remaining potatoes as top layer.
8 - Sprinkle remaining flour, seasoning and butter or margerine over all.
9 - Pour milk over contents of casserole and cover dish.
10 - Bake 30 minutes.
11 - Uncover dish and bake 30 minutes longer or until potatoes are done and top browning.
Makes 6 servings