Potato Custard

• 1 pound potatoes, sliced, rinsed, dried (as above)
• ⅓ cup butter
• 8

Sauté the potatoes in half the butter over a medium-low flame (somewhat higher than in the preceding recipe), salted, tossing them regularly after the first 7 or 8 minutes, until they are lightly colored and just cooked—about 20 minutes. Stew the onions in the remaining butter for from 20 minutes to ½ hour until melting soft.

Spread the shredded ham over the bottom of a lightly buttered