Ham and Corn Escalloped Potatoes

1 tin of creamed corn (400g or 2 cups)
leftover baked ham, how much is up to you
(I like to put in about 2 layers at least, sliced into pieces about 1/3 inch thick)
4 medium potatoes, peeled and cut into slices, again about 1/3 inch thick
1 medium onion, peeled and thinly sliced
6 ounces of milk, scalded (heat just until bubbles appear around the edges of the milk in the pan)
salt and black pepper to taste
2 TBS flour
2 TBS butter, cut into bits

Preheat the oven to 180*C/350*f/ gas mark 4. Butter a 2 litre casserole dish.

Layer up everything in the casserole dish, beginning with a spoon ful of the corn on the bottom, then add 1/3 of the potatoes, half of the onion, half the flour, 1/3 of the butter, some salt and pepper to taste (remember ham is salty so don’t use too much) some more creamed corn and half of the ham. Do another layer with 1/3 of the potatoes, the remaining onion, the remaining flour, 1/3 more of the butter, salt and pepper and the remainder of the ham, and half of the remaining corn. Top with a final layer of potatoes, and the rest of the corn. Season lightly and dot with the remaining butter. Pour in the milk. You may not need all of it. You just want to barely see it through the top, it should only fill the dish about 2/3 full. Cover with a lid and bake for about 45 minutes. Uncover and bake for a further 15 minutes, or until the potatoes are tender and the casserole is golden brown. Serve hot.

I like to serve baked beans and crusty bread with this for a real down home meal.