Scalloped Potatoes with Vegetables and Ham

Ingredients:

• 2 tsp. olive oil
• 4 carrots, sliced 
• 1-2 medium onions, chopped
• 4 stalks of celery, sliced
• 1/4 cup red pepper, chopped
• 1/2 cup broccoli
• 1/4 cup parsley, chopped
• 1 lb. ham, cubed
• 5 tbsp. butter
• 5 tbsp. flour
• 5 cups milk (or 2-1-2 cups milks and 2 -1/2 cups broth)
• 1 tsp. pepper
• 5 lbs. potatoes, sliced
• 1 lb. cheese, shredded
• 2 tbsp. Penzy's Sunny Paris seasoning
• 1-2 tbsp. roasted garlic

Directions:

1. Heat frying pan and add 2 tsp. olive oil. Saute vegetables in stages beginning with the carrots and adding the next vegetable when previous vegetable has had a couple minutes to cook. (Do not add broccoli.)
2. Remove vegetables and reduce heat to medium. Melt butter in pan, add flour, and stir. Cook and stir for 2-3 minutes. Remove from heat. Add liquid and scrape side of pan gently to remove the glaze formed by the vegetables. Add pepper. Add potatoes and cook to desired doneness. add ham and vegetables. Add cheese and stir until smooth. Thin with additional broth as needed. Add broccoli 5 minutes before serving and stir. 

*NOTE: This dish can be baked in the oven at 350°F for 1-1-1/2 hours, cooked on the stovetop, or in the the slow cooker on LOW for 4-6 hours.

Submitted by Rose Mary Walecki