Scalloped Potatoes Recipe

From the Kitchen of Cheryl Qualls

For each 9x13 pan of potatoes you'll need:

5# peeled and sliced potatoes
1 large onion, peeled and thinly sliced
2 cups of white sauce
salt and pepper to taste
paprika (optional, but it looks nice sprinkled on top before you bake the casserole)

Blast a 9x13 pan with a good shot of vegetable spray (like "pam").
Layer sliced potatoes and onions into the pan.
Sprinkle with salt and pepper (My grandma said you should always use white pepper in a white sauce so there wouldn't be any specks in the sauce--honestly, I use whatever I've got on hand.)
Pour the white sauce over the potatoes.
Bake in the oven along with the warming ham for about 1 1/2 hours or until the potatoes are tender.