Scalloped Potatoes and Ham -- Easy Comfort

Rain, rain go away, come again some other day...

My spring break is ending with an overcast sky and a long to-do list. Blah. This calls for an EASY ultimate comfort food!

Luckily, I still have ham in the freezer from Easter -- so pulling out one of my mom's tried and true favorites:

Scalloped Potatoes and Ham

5 lb bag white or russet potatoes, peeled and thinly sliced
3 cups cooked ham, cubed
8 tbs light margarine
1 medium onion, diced
1/4 tsp black pepper
1 tsp garlic powder
1 tsp dried rosemary
1/2 tsp dry mustard OR 1 tbs prepared mustard
4 tbs corn starch
4 cups skim milk
Optional: 2 c dry bread crumbs and 2-4 tbs light margarine

1. In oven-proof 3 qt heavy sauce pan melt margarine over medium heat. Add onions, pepper, garlic, dry mustard, and rosemary. Cook 3-4 minutes, until onions are tender.

2. Add corn starch. Stir until smooth. Allow to cook until bubbly.

3. Add milk slowly, stirring constantly. Increase heat to medium high. Cook and stir continuously until mixture boils. Remove from heat.

4. Stir in potatoes and ham. Cover. Bake at 300 degrees 2 to 2.5 hours, stirring every 15-20 minutes to prevent scalding, until potatoes separate easily when pierced with fork.

5. Optional step: mix dry bread crumbs with melted margarine until all crumbs are moist. Sprinkle over top of ham and potatoes last 10 minutes of baking.

**If you prefer, you can bake in a roasting pan or casserole dish!**