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Scalloped Potato Casserole - Grand Prize Winner 2015  
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October 2015

Scalloped Potato Casserole - <font color=D61602>Grand Prize Winner 2015</font>

approx 1 cupLarge Onion Chopped250 ml
3 tbspFlour45 ml
1 bunchBroccoli1 bunch
3 tbspButter or Margarine45 ml
1/4 tspSalt1 ml
2 cupsCubed Cooked Ham500 ml
2 poundsPEI Potatoes 1 kg
2 cupsHot Milk500 ml
1 cupShredded Cheddar Cheese250 ml
to tastePepperto taste

Peel and slice potatoes. In a large pot of boiling water, cook potatoes until softened but still firm, about 5 minutes. Using a slotted spoon, remove and set aside reserving water. Cut broccoli into 1-inch florets and peel stems and cut into inch slices. Cook broccoli in same water for 1 minute. Remove and refresh under cold water. Drain and set aside.

In saucepan over medium heat, melt butter. Stir in flour, cook stirring for 3 minutes. Gradually whisk in hot milk. Cook whisking constantly until sauce boils and thickens. Add salt, pepper and onion. Simmer, stirring often for 3 minutes longer. Stir in cheese until melted.

In a 13 x 9 inch glass-baking dish, place cubed ham, potatoes and broccoli. Pour cheese sauce over, stirring gently to mix well. Sprinkle with paprika (optional).

Bake uncovered in a 350F oven for about 25 - 35 minutes or until potatoes are fully cooked and top is bubbly and brown.

This potato recipe is brought to you courtesy of Joy Doucette.

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What Others Say

I've had this dish many times (after all. Joy is my wife) and I can truthfully say it is very good. (even though I am not a fan of broccoli) Hope everyone enjoys it as much as we have.

     - Denis Doucette

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