One of the questions I get asked most often is, “What is your favorite episode of Little House on the Prairie?” It’s very hard for me to narrow my answer down to just one episode. We filmed hundreds of hours of the show. So instead of just one, I’ve narrowed it down to my top ten favorites.
I’ve put these episodes in no particular order at all. I’ll tell you that I watched each of the ten episodes while writing this book to remind me why these are my favorites. Well, I watched all but one. There is one included here that I often refer to as the “Unwatchable One.” It’s unwatchable because it makes me so, so sad.
I think the pilot episode of Little House on the Prairie may well be one of the best made-for-TV movies of all time. It’s gripping and fun at the same time. Its simplicity is very touching. Michael Landon did an extraordinary job as writer, director, executive producer, and star. It’s also the only time we shot one complete book from the Laura Ingalls Wilder series. For me, it was (and is) like watching that book come to life right in front of my eyes. I never grow tired of it. I’ve watched it with all of my children and will gladly share my copy with any of my friends.
Technically, everything about it is spot-on. The costumes, props, set design, hair, and makeup all come together and transport the audience to Kansas in the 1870s. The chemistry among all of the actors is palpable. I guess the best word to describe it is real. It’s all very real. I defy anyone to watch the pilot movie and not cry at some point.
2. “Country Girls” (season one, episode two)
Whoa, Nellie, and I mean whoa! This episode was a blast. For one thing, there were so many kids around to play with. For another thing, this episode marked the beginning of the epic rivalry between Laura and Nellie. She pushed me. I pushed her. “You wanna fight? I’ll fight! You wanna play? We’re playing Uncle John!” My youngest son, Michael, watched this episode with me recently. During one of Alison Arngrim’s first close-ups in the schoolroom, he said, “Whoa! She looks like she wants to kill you! Slowly!” In real life, this episode marked the beginning of one of the most significant and longest lasting friendships of my life—with Alison Arngrim, my sister from another mother. We are still close to this very day. Also, when you view this episode, watch closely the scene where Ma shows us the fabric for her blue dress. I reached out to touch it, and Melissa Sue Anderson slapped my hand so hard that it made me laugh and then cry. Rewind and watch it again. It’s pretty funny.
3. “The Raccoon” (season one, episode ten)
This episode kills me. I cry every time I watch it. I start when Mary confesses to Pa, and I don’t stop until after the credits roll. The coolest part, though, is that I got to work with several real live raccoons—babies and adults. I spent crazy amounts of time with the raccoons so we would feel comfortable together. It worked. The scene where Jasper licks my face was pure bliss. That’s not acting. That is unadulterated joy on my face! And I got to eat a gumdrop.
4. “The Lord Is My Shepherd” (season one, episodes thirteen and fourteen)
This is one of the stronger, if not the strongest, episodes we ever did. Michael Landon’s writing was perfect. Although it’s full of important themes about faith and forgiveness, the show is written from a child’s perspective. The fact that Laura literally takes Reverend Alden’s advice—“The closer you are to God, the more likely he is to listen”—shows how forceful a simple message can be.
For me personally, this episode was an absolute joy. Working with Ernest Borgnine, Mike, and Victor on location in Sonora, California, was like a dream come true.
The climactic scene where Pa and Laura are reunited on Jonathan’s mountain is the quintessential example of my relationship with Mike. The tears were mutual and real. The love between us is clear and obvious. This is the one I just can’t bring myself to watch.
5. “At the End of the Rainbow” (season two, episode thirty-four)
All good adventures start with fishing! And what an adventure shooting this episode was. I just adored the dream sequences and dressing up like a prairie princess! Even better were the fun scenes with my costar Shane Sinutko—what a terrific actor. Then there is the scene at the end with Pa and Laura. That scene was one of our best father-daughter moments. Here’s a great quote: “Half-Pint, you give us everything we want every single day of our lives. You give us love, respect, and joy; there isn’t enough gold in the whole world to buy those things.”
Here’s a fun little bit of trivia courtesy of our composer, David Rose: When you watch this episode, listen for a bit of a tribute to “Somewhere Over the Rainbow” in the music near the end.
6. “Bunny” (season three, episode forty-eight)
Well, if you thought Nellie was just sort of bad, maybe just a bit spoiled, but really good on the inside, this is the episode that will open your eyes. Nellie is almost borderline in this episode—making her parents believe for weeks that she can’t walk. And what she does to poor Laura! Played by any other actor, Nellie could have seemed possessed. Played by Alison Arngrim, she’s the girl you love to hate. The wheelchair scene near the end is classic Laura-and-Nellie, second only to the mud fight over Almanzo a season later. The real gem of this episode is Richard Bull’s performance as Mr. Oleson—subtle and gentle. The final scene between Richard and me is sweet and very touching. Secret: Alison really broke her arm skateboarding. They put a prairie splint over her cast.
7. “Days of Sunshine, Days of Shadow” (season eight, episodes 176 and 177)
Boy, oh boy, did we keep ol’ Doc Baker busy in this episode: diphtheria, a stroke, a baby, a tornado, a nervous breakdown. I actually think they should rename these episodes “Get Doc Baker.”
Watching it now with middle-aged eyes, I am so moved by Dean Butler and Lucy Lee Flippin; their work in this episode is so solid. I did my level best too, imagining what it might be like to be married and have a baby. From where I sit now, having lived through those things, I think I might have made different choices as an actor. This may be the first time I had to really reach to play Laura. All that said, there is one line that makes me catch my breath and cry. It’s said by Pa to Laura: “Thank you for being my daughter.”
8. “The Last Farewell” (television movie)
Filming this remains one of the most powerful yet cathartic experiences of my life! It seems that every day there was a final experience—the last scene in the Mercantile, the last day on the lot, the last time I laced up my boots. As difficult and sad as it was, it was also the perfect way for all of us to say good-bye.
The emotions etched on all of our faces, the sorrow and grief, were absolutely real. This film was our way of celebrating the life of our show and mourning its passing.
9. “Sweet Sixteen” (season six, episode 135)
This episode was shot several months before I turned sixteen myself. This is the episode where the romance between Laura and Almanzo really begins. In fact, they have their first kiss. I remember shooting that kiss and it was a really big deal. It was kind of scary, but it ended up being very sweet and tender. Bless Dean Butler’s heart. He was a grown man having to kiss a child. I can only imagine the pressure he felt. If only I’d been able to tell him that I had already kissed a boy in real life—Tim Maier. He played Chad Brewster in that episode. Nobody knew. But they do now!
10. “The Halloween Dream” (season six, episode 120)
This episode was so much fun to shoot! We got to be very silly. There isn’t a serious moment in the whole episode. We shot it in Tucson, and here’s what’s great about that: We shot in old Tucson, which had rides, a candy store, and a shooting gallery. It was crazy hot, but I stayed cool by drinking a lot of root beer floats.
The kid playing the son of Running Bull is Clint “Burkey” Lilley. His dad is Jack Lilley. Burkey is a stunt coordinator now. We’ve worked together a few times in the past several years.
I watched this episode with my sons recently, and they called me “Knothead” for a whole day!
This may not be American prairie food, but I’ll bet it was served often on the frontier in Italy. Remember—they had settlers too! Just picture it: the Leone family sitting around the fire in their Little House in Umbria while Papa plays his violin and Signore Edwards sings that famous Italian song, “Old Danielli Tuckeroni.” All of the Leone children laughing and eating mounds of Mama Leone’s famous lasagna . . .
There are three steps to making this authentic lasagna recipe. The first is making the basic meat sauce. This is the base of the lasagna and must be made first because it takes time to simmer and develop full flavor. Then you’ll make the béchamel sauce, and then you’ll assemble and bake the casserole. If you want to be really traditional, you could make your own pasta dough, which is not difficult but is very time-consuming. I much prefer to use the no-boil lasagna noodles, which taste great and make the recipe much easier.
¼ to ⅓ cup (60 to 75 ml) olive oil (enough to coat the bottom of your pot)
1 large carrot, peeled and finely chopped
1½ pounds (680 g) mix of lean ground beef and ground turkey
Salt and freshly ground black pepper
2 (28-ounce/800-g) cans crushed tomatoes
• In a large pot over medium heat, add the oil. Then add the carrot, celery, onion, and garlic. Sauté until the onion is translucent and the vegetables have softened, 5 to 8 minutes. Add the meat and sprinkle it with salt and pepper. Cook the meat until brown, 8 to 10 minutes. Add the wine and cook until it has been absorbed into the meat. Add the tomatoes and sugar and mix thoroughly. Reduce the heat to low and simmer for about 2 hours.
½ cup (1 stick/115 g) unsalted butter
½ cup (60 g) all-purpose flour
3 cups (720 ml) warm whole milk
Salt and freshly ground black pepper
Pinch of ground nutmeg (optional)
Meanwhile, make the béchamel sauce:
• In a saucepan over low heat, melt the butter. Add the flour while stirring constantly. Slowly pour in the milk and continue to stir. (Do not stop stirring the sauce or it will become lumpy.) Add salt and pepper to taste and the nutmeg (if using). Set aside.
3 (9-ounce/255-g) boxes no-boil lasagna noodles
6 cups shredded mozzarella cheese (about 1½ pounds/690g; more or less depending on preference)
1 cup grated Parmesan cheese (about 3½ pounds/100g; more or less depending on preference)
• Preheat the oven to 400°F (205°C).
• In a deep 9-by-13-inch (23-by-33-cm) baking dish, assemble the lasagna in alternating layers. Begin with a layer of meat sauce, then a layer of pasta, followed by more meat sauce, some mozzarella, some Parmesan, and some béchamel. Continue layering in this order until the dish is full but not overflowing, ending with the béchamel.
• Bake for 30 to 45 minutes, or until the pasta is tender. Let it rest and firm up for about 10 minutes before serving.
Let’s stay on the Italian prairie for the moment. Mama Leone has been working all day helping Papa Leone pick the grapes for the wine. She is tired and all of the little Leones are hungry. Good thing she dried those porcinis last season! Like Mama Leone, I keep the ingredients for this dish around all the time. It’s my go-to dish when I’m working and don’t have a lot of time to cook. My family loves this one.
1 ounce (30 g) dried porcini mushrooms
1 pound (455 g) fresh cremini mushrooms, chopped
8 ounces (225 g) fresh portobello mushrooms, stemmed, dark gills scraped off, chopped
Salt and freshly ground black pepper
1 pound (455 g) bow tie, fusilli, or penne pasta
¼ cup (60 ml) heavy whipping cream
1 cup freshly grated Parmesan cheese (about 3½ ounces/100g), plus more for serving
• Put the porcini mushrooms in a small bowl and pour hot water over them. Let them stand until the mushrooms soften, about 25 minutes. Using a slotted spoon, transfer the mushrooms to a work surface and coarsely chop. Discard the soaking liquid.
• Heat the oil in a large heavy pot over medium-high heat. Add the chopped porcini, the cremini and portobello mushrooms, garlic, and bay leaf. Sauté until the mushrooms are brown and tender, stirring often, about 10 minutes. Add the wine and simmer until almost all the liquid evaporates, scraping up any browned bits, about 1 minute. Season the mushroom mixture to taste with salt and pepper. Remove from the heat.
• Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Drain well.
• Stir the broth and cream into the mushroom mixture, put it back on the stove over medium heat, and simmer for 3 minutes. Add the Parmesan, butter, and drained pasta; toss to coat. Cook, stirring frequently, about 2 minutes. Discard the bay leaf and season to taste with salt and pepper. Serve hot, with more Parmesan.
I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends.
8 ounces (225 g) elbow macaroni
1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes
2 tablespoons plus 1 teaspoon all-purpose flour
¼ teaspoon freshly ground black pepper
1½ cups (360 ml) half-and-half
1 teaspoon Worcestershire sauce
2 cups grated sharp Cheddar cheese (about 8 ounces/230g)
• Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta.
• Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.
I cook a lot—sometimes very fancy, intricate meals. I can spend upward of two to three days preparing and cooking a meal. And by and large, my family loves my food. We’ve had Italian nights, Asian nights, homemade sushi nights, taco bar nights, breakfast-for-dinner nights—you name it, we’ve done it. Sometimes the kids are reluctant to show up. Unless I tell them it’s Tuna-Noodle Casserole night. Then they come running and usually bring friends, so I’m forever doubling, even tripling, this dish. It’s a great dish to drop off with a friend who isn’t feeling well, or to give to a friend or relative with a new baby at home. It’s especially comforting for someone going through grief. Quite simply, this is the Best. Dish. Ever. There’s not a kid of any age in the world who won’t love it, I promise. If you want to get a little fancy, use imported Italian tuna. This casserole is really yummy served cold the next day—or even later the same night! Save the crusty parts for me, please. . . .
1 yellow onion, finely chopped
4½ tablespoons (65 g) unsalted butter
¼ teaspoon plus a pinch of salt, plus more if needed
10 ounces (280 g) button mushrooms, trimmed and sliced ¼ inch (6 mm) thick
¼ cup (30 g) all-purpose flour
2 cups (480 ml) low-sodium chicken broth
2 teaspoons freshly squeezed lemon juice
1 (6-oz/170-g) can tuna in olive oil, drained
6 ounces (170 g) curly egg noodles (preferably Pennsylvania Dutch style)
1½ cups (80 g) coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
1 cup coarsely grated Cheddar cheese (about 4 ounces/115g)
• Preheat the oven to 375°F (190°C) and position a rack in the middle. Butter a shallow 2-quart (2-L) baking dish.
• In a large heavy skillet over moderate heat, cook the onion in 1½ tablespoons of the butter with a pinch of salt, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and add the mushrooms. Sauté, stirring occasionally, for about 2 minutes. Add the soy sauce and continue to sauté, stirring, until the liquid has evaporated. Add the sherry and boil, stirring occasionally, until evaporated. Remove from the heat.
• Melt the remaining 3 tablespoons of butter in a 2- to 3-quart (2- to 2.8-L) heavy saucepan over medium heat and whisk in the flour, then cook, whisking constantly, for 3 minutes to make a roux. Add the broth in a stream, whisking constantly, and bring to a boil. Whisk in the milk and simmer the sauce, whisking occasionally, for 5 minutes. Stir in the mushroom mixture, lemon juice, and ¼ teaspoon salt. Flake the tuna into the sauce and stir gently. Season with salt and pepper to taste.
• Cook the noodles in a large pot of boiling salted water until al dente. Drain and return them to the pot. Add the sauce and stir gently to combine. Transfer the mixture to the baking dish, spreading it evenly.
• Toss together the bread crumbs and cheese in a medium bowl. Drizzle them with the oil, toss again, then sprinkle them evenly over the casserole. Bake until the topping is crisp and the sauce is bubbling, 20 to 30 minutes. Serve hot.
The word soufflé can strike fear in the heart of many a home cook. It certainly made me shake in my boots the first time I made one, but if you follow the directions carefully and don’t open the oven door until it’s done, you’ll be just fine. Your family and friends will be thoroughly impressed by this dish, and it’s a really good way to get some veggies into those finicky kids. You can use all one vegetable, or use a combination.
¼ cup (30 g) all-purpose flour
¾ teaspoon chopped fresh marjoram, basil, dill, or tarragon
¼ teaspoon freshly ground black pepper
1 cup (240 ml) warm whole milk
1 cup shredded Cheddar or Swiss cheese (about 4 ounces/115g)
1 cup (about 90 g) finely chopped cooked broccoli, cauliflower, asparagus, carrot, and/or spinach
• Preheat the oven to 350°F (175°C).
• In a medium saucepan over medium heat, melt the butter and cook the onion and garlic in the butter until tender, 2 to 3 minutes. Stir in the flour, marjoram, salt, and pepper. Add the milk all at once. Cook and stir for about 10 minutes, or until thickened and bubbly. Remove from the heat. Add the cheese and stir until melted. Stir in the cooked vegetables.
• In a large bowl, beat the egg yolks with a fork until combined. Gradually add the vegetable mixture, stirring constantly.
• In a separate large bowl, beat the egg whites until stiff peaks form (tips stand straight up). Gently fold about 1 cup (240 ml) of the beaten egg whites into the vegetable mixture to lighten it. Gradually pour the vegetable mixture over the remaining beaten egg whites, folding to combine. Pour the batter into an ungreased l½-quart (1.4-L) soufflé dish or a 6-by-10-by-2-inch (15-by-25-by-5-cm) baking dish.
• Bake for about 40 minutes for the soufflé dish or 25 to 30 minutes for the baking dish, or until a knife inserted near the center comes out clean. Serve immediately.
One of the go-to meals on Little House was chicken potpie. It’s also a family favorite around here because I really like the convenience of a one-dish meal. This recipe has everything in it, so you can rest assured that everyone in your family is getting all of the vitamins and minerals they need. I deviate from the traditional a bit with the puff pastry top, but my family loves the flakiness of it, and I love the fact that it doesn’t have quite the calorie count of a regular pastry crust.
4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium yellow onion, coarsely chopped
2 ribs celery, cut into 1-inch (2.5-cm) pieces
Salt and freshly ground black pepper
1 cup (135 g) frozen green peas
1 cup (115 g) fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon (60 g) unsalted butter
2½ cups (220 g) cremini mushrooms, trimmed and cut into quarters
¼ cup (30 g) all-purpose flour
1½ teaspoons Worcestershire sauce
2 sheets frozen puff pastry (from a 17-ounce/485-g package)
• Preheat the oven to 425°F (220°C).
• Place the chicken pieces, onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and add enough water to cover. Wrap the thyme and garlic in a piece of cheesecloth and tie it with kitchen twine to enclose, then tie the twine to the pot handle so you don’t have to fish around for it; add it to the pot. Cover the pot and place it over medium heat; bring to a boil. Reduce the heat to a simmer and cook until the chicken is no longer pink, about 25 minutes. Strain the broth, discarding the vegetables and herbs in the cheesecloth (the bouquet garni), and reserve the chicken and broth separately; set aside to let cool.
• Bring a medium pot of salted water to a boil and prepare an ice-water bath. Add the baby carrots to the boiling water and cook until tender, about 5 minutes. Using a slotted spoon, strain them out and immediately transfer them to the ice-water bath until cool. Drain and set aside. Put the peas in the boiling water and cook for about 30 seconds; strain them out and set aside. Add the pearl onions to the boiling water and cook for about 1 minute; drain them and transfer them to the ice-water bath until cool. Drain and set aside.
• Heat 1 teaspoon of the butter in a medium skillet over medium heat. Add the mushrooms and cook until browned, 3 to 4 minutes; let cool.
• Cut the chicken into bite-size pieces and place them in a large heat-proof bowl along with the baby carrots, peas, pearl onions, and mushrooms.
• In a medium skillet, heat the remaining 4 tablespoons (55 g) of butter. Add the flour and cook, stirring, for 1 minute. Add ½ cup (120 ml) of the reserved cooking broth and the cream. Cook, stirring constantly, until the liquid comes to a boil. Reduce the heat to a simmer and cook for 2 minutes. Remove from the heat and add the Tabasco and Worcestershire sauces; season with salt and pepper. Add the liquid to the bowl with chicken and vegetables, tossing to combine.
• Divide the mixture evenly among four 13-ounce (390-ml) shallow baking dishes. Cut the puff pastry into four 8-inch (20-cm) circles and place one on top of each of the baking dishes, crimping the edges. Cut a slit in the center of each piece of puff pastry; brush the beaten egg over the puff pastry.
• Transfer the baking dishes to a rimmed baking sheet. Bake for about 25 minutes, until the puff pastry is golden brown and the filling is bubbling. Let stand for 5 minutes before serving.
There’s something very prairie about a savory dinner pie. About all pies, in fact. I can’t make a homemade piecrust to save my life, but I do love pie, and these individual hand pies are divine. So thank you, whoever invented the modern refrigerated piecrust. Serve this with Greeny McGreen Green Salad (this page) on the side.
2 (6-ounce/170-g) beef tenderloin steaks
Salt and freshly ground black pepper
1¾ cups (260 g) red-skin potato cubes (⅓-inch/8-mm)
1½ cups (135 g) chopped leeks (white and pale green parts only)
4 (9-inch/23-cm) refrigerated piecrusts, warmed to room temperature (Not in pie tins; you’ll find the ones I’m talking about in the dairy section of your local supermarket.)
• Melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Add the steaks to the skillet and cook until medium-rare, about 4 minutes per side. Transfer the steaks to a cutting board and cut them into ½-inch (12-mm) cubes.
• Melt the remaining 2 tablespoons butter in the skillet. Add the potatoes, leeks, and mustard. Cook and stir for 1 minute. Reduce the heat to medium, cover, and cook until the potatoes are tender, stirring occasionally, about 8 minutes.
• Return the beef and any accumulated juices to the skillet. Add the steak sauce and sauté for 2 minutes. Remove the skillet from the heat and stir in the scallions. Season the filling to taste with salt and pepper. Let it cool completely.
• Preheat the oven to 400°F (205°C). Unfold the piecrusts on a work surface. Cut each crust into two pieces along the center fold. Brush the dough with the beaten egg. Place ½ cup (120 ml) of the filling on half of each piece. Fold the untopped side of the dough over the filling and crimp the crust closed with a fork to seal the edges. Brush the tops of the pies with more egg and arrange them on two baking sheets.
• Bake the pies for 15 minutes, then switch the baking sheets and continue baking until the crusts are golden and the filling is heated through, about 10 minutes longer. Let the pies cool on wire racks for a few minutes before serving.
This recipe is one of my all-time favorite family meals. It is a complete meal unto itself and a big hit with kids and adults alike. If you want, you can substitute ground lamb, beef, turkey, chicken, or soy meat for the lamb cubes (or any combination of them), but please try it first with the cubed lamb. You won’t be sorry!
1 cup (2 sticks/225 g) unsalted butter
2 pounds (910 g) lamb shoulder, cut into cubes
2 leeks (white parts only), chopped
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme or rosemary leaves
Salt and freshly ground black pepper
1 (16-ounce/455-g) bag frozen peas, thawed
3 large russet potatoes (about 1½ pounds/680 g), cut into chunks
½ to 1 cup (120 to 240 ml) half-and-half
• Melt about 2 tablespoons of the butter in a large Dutch oven. Sauté the lamb in batches until brown on all sides, adding a bit more butter if needed as you go. Transfer the cooked lamb to a platter as it browns.
• Add the carrots and leeks to the Dutch oven, and cook until soft. Return the lamb and any accumulated juices to the pot. Sprinkle with the flour and stir for 1 minute. Whisk in the broth, Worcestershire sauce, thyme, nutmeg, and salt and pepper. Cook until thickened, about 45 minutes. Stir in the peas and remove from the heat.
• Meanwhile, boil the potatoes in a pot of salted water until tender. Drain and put them in a mixing bowl. Add the remaining butter (reserving 1 tablespoon), the half-and-half (as needed), and salt and pepper and mash until smooth.
• Preheat the oven to 375°F (190°C). Top the lamb mixture in the Dutch oven with the mashed potatoes. Cut the remaining 1 tablespoon butter into small bits and scatter over the potatoes. Bake uncovered for about 30 minutes, or until golden and bubbling. Serve hot.
Prairie-style satisfaction: butter, potatoes, ham . . . in a casserole. Do not ask why; merely ask, why not?
¼ cup (½ stick/55 g) unsalted butter
3 tablespoons all-purpose flour
½ teaspoon freshly ground black pepper
1 to 1½ pounds (455 to 680 g) ham, cubed
• Preheat the oven to 350°F (175°C). Butter a 2-quart (2-L) casserole dish.
• Cut the potatoes into thin slices to measure about 4 cups (960 ml; I use a mandoline for this).
• Melt 3 tablespoons of the butter in a medium saucepan over low heat. Stir in the flour, salt, and pepper and cook, stirring constantly, until the mixture is smooth and bubbly, about 5 minutes. Remove it from the heat and stir in the milk. Return the pan to the stove and bring it to a boil, stirring constantly; boil and stir for about 1 minute.
• Arrange the potatoes in the casserole dish in layers, topping each layer of potatoes with some of the onion, white sauce, and ham. End with a layer of potatoes and dot the top layer with the remaining 1 tablespoon butter.
• Cover and bake for 30 minutes. Uncover and bake for 60 to 70 minutes longer, until the potatoes are tender. Let stand for about 10 minutes before serving.
