1 c. milk
2 tbsp. butter
2 tbsp. flour
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
3 med. potatoes, peeled & thinly sliced
1 1/2 c. cooked ham, diced
1 tsp. onion, minced
1/4 c. Cheddar cheese, shredded

Pour milk into 2 cup glass bowl. Cook 2 minutes and set aside. Put butter in cup and melt. Cook 1 minute with milk. Stir in flour and mustard and stir briskly. Add salt and pepper.

Place potatoes in 1 1/2 quart microproof casserole. Add ham and onion. Pour sauce over potatoes. Cover with waxed paper. Cook 20-22 minutes. Stir twice during cooking. Sprinkle cheese on top. Cover and let set 10 minutes.