Creamy Scalloped Ham, Asparagus, and Potato

This is a dish designed to use some of those leftovers from Easter dinner.  It is a creamy and delicious and a meal all in itself.

6 medium potatoes, sliced thin
2 c. diced ham
1 c. diced onion
1 c. diced aspapargus
2 c. milk
1/2 c. heavy cream
3 T. butter
3 T. flour
salt and pepper

With cooking spray, spray a 2 qt. casserole dish.  Lay 1/3 of the potatoes into the dish.  Cover with 1/2 the ham and 1/2 the asparagus.
In a saucepan melt the butter, then whip in the flour.  Allow to bubble.  Whip in milk and cream and bring to a boil.  Boil one minute, stirring constantly.  Remove from heat and pour 1/3 of the mixture over the potatoes in the casserole dish.  Top with another 1/3 of the potatoes and remaining ham and onion.  Top with another 1/3 of the sauce.  Cover with remaining potatoes.  Pour remaining sauce on top and sprinkle with salt, pepper, and a few bits of butter.  Cover and bake at 375 for 30 minutes.  Uncover and bake an additional 60-70 minutes.