Scalloped Potatoes and Smoked Ham

 

2

tablespoons reduced-calorie margarine

3

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon ground mustard

1/4

teaspoon salt

1/8

teaspoon pepper

2

cups skim milk

3

medium potatoes, peeled and thinly sliced (3 cups)

l cup diced fully cooked smoked extra-lean ham (about 6 ounces)

1

small onion, finely chopped (1/4 cup)

• 1 Heat oven to 350º. Spray 1 1/2-quart casserole with nonstick cooking spray. Melt margarine in 1 1/2-quart saucepan over medium heat. Stir in flour, mustard, salt and pepper. Cook, stirring constantly, until margarine is absorbed. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• 2 Layer one-third of the potatoes, half of the ham, half of the onion and one-third of the sauce in casserole; repeat. Top with remaining potatoes and sauce. Cover and bake 30 minutes. Uncover and bake about 40 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.