Cheesy Scalloped Potato Casserole.

INGREDIENTS

1 1/2 cups powdered non-dairy creamer (found in the coffee aisle)
3 1/2 cups water
6 tablespoons butter, melted (1 minute in the microwave does the trick)
6 tablespoons flour
2 tablespoons dried minced onion
2 teaspoons salt
1 teaspoon black pepper
3/4 teaspoon paprika
6-8 large potatoes, peeled and sliced very thin
1 pound diced cooked ham
1 1/2 cups sharp cheddar cheese, shredded

DIRECTIONS

Pre-heat your oven to 350 degrees.
In a large sauce pan, off the heat combine powdered non-dairy creamer with water. Whisk until well combined.
Turn the heat on to medium heat and stir in butter and flour. Whisk vigorously to incorporate flour.
Add in dried minced onion, salt, pepper, and paprika. Bring the mixture to a boil and cook for 3-4 minutes, or until the sauce thickens up a bit. Remove from heat. Stir in ham.
Spray a 9×13 inch casserole dish with non-stick cooking spray.
Arrange half of the potatoes in the casserole dish. Pour half the sauce over the top of the potatoes. Add the remaining potatoes, and the rest of the sauce.
Top with cheese.
Cover the casserole with foil and bake for 1 hour and 10 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is all gooey and the potatoes are fork tender.
Remove the casserole from the oven and allow it to cool for about 20 minutes before serving. If you eat it right away, the sauce will be watery. Be patient and allow it to cool!