Scalloped Sweet Potatoes With Ham

This recipe was born back in the early '70s when I offered to help in my mother-in-law's kitchen's at Thanksgiving. I asked where each key ingredient was, and was given the answer "don't have it, I have this." The original recipe was nothing even close to this one. I made the original later; I like this one better.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs sweet potatoes
• 1⁄4 cup butter
• 1⁄2 cup  chopped onion
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon pepper
• 1 2⁄3 cups milk
• 3⁄4 cup cheddar cheese, plus
• 1⁄2 cup cheddar cheese (grated)
• 3⁄4 lb ham (cubed)

Directions

1. Gently boil the sweet potatoes until the skins can be slipped (a fork will easily pierce the potato, but not go into the center.) Drain the potatoes. Cool until they can be handled, then slice into 1/4 inch slices.
2. Meanwhile, make the sauce. In a double boiler, melt the butter. Add the onions and let them cook until translucent. Stir in the flour, mustard, salt, and pepper. Cook and stir a few minutes until it is thickened and slightly changes color. Stirring, gradually add the milk. Stir in 3/4 cup of the cheese until melted, then remove from heat.
3. Spray a 9" x 13" rectangle baking dish with Pam or grease it. Then layer 1/2 the sliced potatoes, 1/2 the ham, 1/2 the cheese sauce twice.
4. Sprinkle with remaining 1/2 cup of cheese and bake 30 minutes at 350°F.