Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

This dish can be made ahead 2 T Flour
-of time and baked just Salt
-before Freshly ground black pepper
Serving. 1 c Milk
3 T Butter 2 T Heavy cream
4 md Raw potatoes, about 1 1/2 Paprika
-lbs, peeled and 1 ea Preheat the oven to 400
Thinly sliced -degrees F.
2 sm Onions, thinly sliced 2 ea Grease the bottom of a 10-
1/2 lb Thinly sliced cooked -to 12-inch ovenproof
-country ham or cooked pork -skillet or

shallow casserole with 1 tablespoon of the butter. Place half the
potatoes along the bottom of the skillet, overlapping them slightly.
Sprinkle half the onions on top. Layer the ham over the onions and
sprinkle with the remaining onions. Scatter the flour and some salt
and pepper on top. Dot 1 tablespoon of butter over that layer and add
the remaining potatoes over that. Pour the milk and cream over the
potatoes, dot with the remaining tablespoon of butter, and add a
grinding of fresh pepper and a generous sprinkle of paprika. (The
dish can be made ahead up to this point.) 3. Place the dish on a
cookie sheet in the preheated oven. Bake for 15 minutes, reduce the
heat to 300 degrees F, and bake an additional hour. After about 30
minutes of baking, tilt the dish gently and baste with the milk.
Serves 4. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991. ISBN 0-06-096863-X From the collection of Karin Brewer

Submitted By KARIN BREWER On 12-17-94

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