This is a family favorite – we like to make it the day after we have a baked ham, because you get to add the leftover ham to the potatoes!

• 1/4 cup flour
• 1 tsp salt
• 1/8 tsp pepper
• 2 cups milk
• 1/4 cup margarine
• 1 tbl parsley flakes
• 6 medium potatoes, thinly sliced about a quarter of an inch.
• 1 small chopped onion
• 2 cups cubed or shredded ham (optional, but recommended)

Combine flour, salt and pepper in a mixing bowl large enough to hold about 4 cups.  Add enough milk to form a paste.  Gradually stir in remaining milk and add margarine.

Microwave, uncovered 5-1/2 to 6-1/2 minutes or until mixture boils and thickens, stirring 2 to 3 times during last half of cooking time.  Stir in parsley flakes.  Set aside while you make potatoes.

Combine potatoes, onion and 1/2 cup water in 13×9 baking dish.  Cover with wax paper (saran wrap or press and seal).  Microwave 12 minutes or until the potatoes are just about tender,  stirring halfway through cooking time.

Stir the sauce that is set aside and add it and the ham to potatoes, cook 6 – 8 minutes.