Scalloped Potatoes with Ham

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese

Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Slow-cooker Fiesta Potatoes

1 can cream of mushroom soup
8 oz. sour cream
1 can (4.5 oz.) chopped green chiles
1 1/2 cups shredded colby-jack cheese
32 oz. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored chips

Spray slow cooker with nonstick spray.
Combine soup, sour cream, chiles, and cheese; mix well.
Arrange half of potatoes in sprayed slow cooker; top with half of sour cream mixture.
Layer remaining potatoes and sour cream mixture in slow cooker.
Cover; cook on high setting for approx. 4 hours.

Just before serving, top with onions and chips.

Whipped Potato Casserole

5 lbs. all-purpose potatoes, peeled and quartered
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish

1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.

2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.

3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.

4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.

5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.

Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.