2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
7 tablespoons butter, divided
3 tablespoons King Arthur Unbleached All-Purpose Flour
1-1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup soft bread crumbs
In a saucepan, bring the potatoes, carrot, celery and water to a
boil. Reduce heat; cover and cook about 15 minutes or until tender.
In a large skillet, saute the ham, green pepper and onion in 3
tablespoons butter until tender. Add to the potato mixture. Transfer
to a greased 1-1/2-qt. baking dish.
In a large saucepan, melt the remaining butter; stir in flour until
smooth. Gradually add the milk, salt and pepper. Bring to a boil;
cook and stir for 2 minutes or until thickened. Reduce heat; add
cheese and stir until melted.
Pour over the ham mixture. Sprinkle with bread crumbs. Bake,
uncovered, at 375° for 25-30 minutes or until heated through.
Yield: 4-6 servings.