For our Super Bowl meal, the boys (The Husband and Kidlet Three) voted on Creamy Scalloped Potatoes and Ham. An old Betty Crocker cookbook of mine has the best recipe for this casserole. In fact, in the margin of the cookbook I'd written "Very Good" with at least three exclamation points several years ago.
For some reason I was intimidated by "Scalloped Potatoes" for years. Probably because my mom's recipe was so good and I didn't want to disappoint myself with some failure. Thankfully I found the following recipe, which may in fact be the same one my mom follows! Don't be intimidated, give this recipe a try!
3 T. butter
3 T. flour
1 t. salt
1/4 t. pepper
2 1/2 cups milk
1 small onion, finely chopped
1 T. butter
Heat 3 T. butter in saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Return to heat until boiling, stirring constantly. Boil and stir 1 minute.
Cover that layer with more white sauce.
Dot the top with 1 T. butter. (Second confession of this post: I used a whole lot more butter to "dot" the top. Paula Dean would love me).
Uncover and cook 60 minutes more (or until potatoes are tender).
Our meal consisted of carrots, apple slices and lots and lots of Creamy Scalloped Potatoes and Ham.
It must have been an amazing meal. There were NO leftovers! Or maybe it was because everyone was so happy to have a home-cooked meal.