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Cream is the secret to success for keeping scalloped
potatoes from curdling, as well as improving their textured
flavor. Use whipping cream.

3 or 4 large potatoes
2 c. sliced or diced ham
1/4 tsp. paprika
1 chopped onion
1/2 to 1 pt. cream plus equal
portions of water
Grease casserole with butter so meat and potatoes won't
stick or burn. Slice potatoes and ham, layering them alter-
nately in casserole. Add paprika for color and taste. Add
onions and mix in. Pour cream in small mixing bowl and add
water, then pour over potatoes and ham; stir slightly. Bake at
350 degrees for 1 1/2 hours.

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