Ham & Cheesy Potatoes (Heather Hill)
4 T. flour, 2 T. cornstarch, 2 t. lemon pepper, 1 t. onion powder, 2 c. milk, 3 cubes chicken bouillon, 1 1/2 c. shredded cheddar cheese, 3 c. julienned potatoes, 1 c. cubed cooked ham
Preheat oven to 350. Coat baking dish with Pam. In a saucepan over medium heat, toast flour until golden. Stir in cornstarch, lemon pepper and onion powder. Gradually whisk in milk, then chicken bouillon. Cook, stirring, until sauce is thickened. Remove from heat, and stir in cheddar cheese until smooth. Layer potatoes and ham in baking dish. Pour sauce evenly over potatoes and ham. Bake for 1 hour. Let sit 5 minutes.