|From my collection of vintage cookbooklets|
The book is Keep Cooking the Maine Way, by Marjorie Standish. It was published in 1973, a followup to Mrs. Standish's earlier and very popular cookbook Cooking Down East. For at least 25 years, she wrote a "Cooking Down East" column in the Maine Sunday Telegram. I knew that this worthy lady would not let me down -- she was sure to have a tried and true recipe for scalloped ham and potatoes. And she did! Here it is:
SCALLOPED HAM AND POTATOES
5 cups thinly sliced pared raw potatoes
3 cups diced cooked ham
1 cup thinly sliced onions
3 cups thin white sauce (recipe follows)
Arrange potatoes, ham and onion in alternate layers in casserole. (I used 2 layers of each and I used 2 casseroles as I was preparing this for 2 households.) Pour the white sauce over all, cover and bake at 375 degrees for 1 hour. Remove cover and bake 30 minutes longer or until potatoes are tender.
THIN WHITE SAUCE
3 tablespoons margarine
3 tablespoons flour (I used white rice flour)
1 1/2 teaspoons of salt (yes, this sounds like a lot, but it is the only salt in the recipe for all those potatoes)
Dash of black pepper (I used more like 1/4 teaspoon)
3 cups milk
Melt margarine over a low heat. Stir in flour, salt, and pepper. Add milk gradually; continue to stir and cook over a low heat until sauce thickens.
I didn't have enough potatoes, so I peeled and sliced a large sweet potato and layered that in as well. It came out really well.
If you'd like to try a nice retro recipe with some leftover ham, I highly recommend this one. Thank you, Mrs. Standish!