Preheat oven to 350
First I must tell you I have never made this in anything other than the blue roasting pans. I believe they contain magic which makes anything in them taste better. Peter I know you hate washing them so you will always believe it is a foul dark magic, not true.
Peel potatoes, rinse and slice. I like using the mandolin to slice my potatoes (not the musical instrument). Dad has used the food processor. For many years I simply used a pairing knife and that works just fine. The key is to try and make all your slices about the same thickness so that they cook at the same time. Put a layer of sliced potatoes in the pan. I season with Lawry’s salt and pepper. Sprinkle with flour and place dots of butter on the layer. Now add ham as much or as little as you like. Cover with another layer of potatoes, flour, season, butter, ham, potatoes (you should by now be sensing a pattern). My last layer is typically potatoes, flour, seasoning, butter. Then pour in milk till it comes about half way up the layers. Cook till potatoes are tender.
