Ham and potato casserole

6 yukon gold potatoes, peeled, thinly sliced (I didn't peel them and it was fine)
1 onion, small, sweet, thinly sliced
1 cup peas, frozen,
3 -6 cups ham, cooked, diced
4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
3/4 cup heavy cream (I used a 12oz can of evaporated skim milk)
1 1/2 teaspoons salt
1 teaspoon pepper, white
3 teaspoons herbes de provence (2 tsp thyme + dashes of rosemary, marjoram, sage)
3 cups cheddar cheese, grated

Directions:

Cheese Sauce:.
In a small sauce pan, melt butter and whisk in flour, then slowly add the milk and cream.
Season with salt, pepper and Herbs de Provence.
Cook the sauce on medium heat, stirring until smooth and boiling.
Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.

Preheat the oven to 350 degrees.

Assembly:.
In a lightly greased dish, layer half the potato slices, then scatter the onion and peas on top.
Next layer all the ham slices over top of the potatoes.
Pour half of the cheese sauce over the ham and potato mixture.
Layer the remaining potatoes on top then pour the rest of the cheese sauce

Bake in a preheated 350 oven, uncovered for 50 - 60 minutes, or until the potatoes are tender.

Microwave Roasted-Style Potatoes

4 medium potatoes
Olive oil
Seasons of your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)

Scrub potatoes and cut into uniform cubes (1 in or smaller). Place into a microwave-safe dish. Drizzle a small amount of olive oil over potatoes. Sprinkle with seasonings of your choice. Toss to evenly disperse oil and seasonings. Cover dish and microwave on HIGH for 12-15 minutes, stirring once. Serves 4-6.

Rosemary Roasted Red Potatoes

1 1/2 pounds small red potatoes
1 tbsp cornstarch
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
2 tbsp vegetable oil
Preheat the oven to 450 degrees F.
Rinse and quarter the potatoes. (Make sure the potatoes are fairly uniform size, about 1 inch.)  Place the potatoes in a large zipper-top bag with the cornstarch, rosemary, garlic powder, salt, and pepper.  Shake well to coat.  Transfer the potatoes to a large baking pan and spread them in a single layer.
Drizzle the oil over the potatoes and bake for 30 minutes, stirring once halfway through.  Serve immediately.  About 6 servings.

Traditional mashed potatoes

This recipe makes 6 servings. You'll want more...

6 medium russet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.