Thursday, February 4, 2021

Heritage Recipe: Evie Funke's Potatoes au Gratin With Ham



Evie Funke and her husband were elders in the first church I attended. It was the church that I was saved into way back in 1981. It was a little country church filled with salt-of-the-earth Christians. I have fond memories of those days, and my ideas of how church folk ought to relate to one another still stems from that time many many years ago.

During a difficult time of my college life, I lived with Evie and her husband for a few months. This was one of my favorite dishes she made.

Potatoes au Gratin

Ingredients:
thinly sliced white potatoes to fill 9 x 13 pan
ham chunks as desired
medium white sauce: 
  • 2 T butter
  • 4 c milk
  • 1/2 c flour
  • 1/2 lb Velveeta cubed
  • 1/2 c margarine
  • 2 t salt
Spray 13 X 9 pan with pan spray.  Fill pan with potatoes (and ham if desired). Make white sauce with cheese.

Melt butter of medium-low heat. Whisk in flour and salt. Cook over medium heat until smooth and bubbly. Stir constantly. Remove from heat, stir milk in gradually. Return to heat and bring to a boil stirring constantly with a whisk. Boil and stir one minute. Reduce heat to low, and add cheese. Stir until melted.

Pour over potatoes in pan. Cover loosely with foil.

Bake at 350° 1 1/2 hours - hours until bubbly, lightly browned, and potatoes are fork tender.

5 comments:

  1. OMGOSH-That sounds like wonderful comfort food to me. My hubby loves Velveeta! xo Diana

    ReplyDelete
    Replies
    1. It's an old recipe Diana. I lived with Mrs. Funke and her husband for awhile when I was in college. That was 1983! I know it's older than that. Be blessed,Laura

      Delete
  2. I have a similar recipe that I cooked when our budget was so tiny and we had 4 teens at home.
    It is a delicious dish and reading your post makes me want to cook this soon.

    ReplyDelete

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