3 cups fully cooked chopped ham

3lb potatoes, peeled and thinly sliced

2 medium onions, thinly sliced

3 tablespoons butter or margarine

½ tsp chicken bouillon

2 tablespoons flour

1/4 teaspoon pepper

1/4 teaspoon paprika

2 ½ cups milk

1/4 cup mayonnaise

Place potatoes and onions in a saucepan, cover with water, and boil for 5 – 10 minutes or until potatoes are tender, drain.

In a separate saucepan, melt butter. Sift together flour, bouillon, pepper, and paprika, add to butter, stir until smooth, gradually add milk, and bring to a boil stirring continuously. Cook at a gentle boil for 3 – 4 minutes, remove from heat, and stir in mayonnaise, season with salt to taste, and a little chopped parsley. set sauce aside.

Place potatoes and onions into a greased 4-quart casserole dish, sprinkle ham over potato mixture, and top with sauce. Sprinkle with paprika. Bake in a 425-degree oven for 30 -40 minutes. The casserole should be nicely browned on top.