Potato Ham Scallop Casserole
rec.food.cooking/Darlene Lindgard (1996)
Yield: 4 servings

2 cups cubed, fully cooked ham
about 8 medium potatoes, peeled and thinly sliced (6 cups slices)
1/4 cup finely chopped onion
1/2 cup all-purpose flour
salt and pepper
2 cup milk

Topping:
3 tbsp fine dry bread crumbs
1 tbsp butter or margarine, melted
2 tbsp finely snipped parsley

Place half the ham in a 2-qt casserole.

Cover with half the potatoes and half the onion. Sift half the flour over; season with salt and pepper.

Repeat layering ham, potatoes and onion. Season with additional salt and pepper. Sift remaining flour atop. Pour milk over all.

Bake covered at 350 till potatoes are nearly tender, 1 to 1 1/4 hours.

Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole. Top with parsley. Bake 15 minutes longer.