Creamy Scalloped Potatoes and Ham
This lovely casserole is such a creamy and wonderful way to prepare scalloped potatoes. Adding ham makes it a wonderful main dish option. It's terrific for company or family dinners and a great way to use up leftover ham from the holidays. Serve it on cold, dreary winter days to warm up your family.
Ingredients
- 6 large potatoes peeled and sliced thinly (or about 2 ½ to 2 ¾ lbs. red potatoes, washed and sliced thinly)
- 1/4 cup onion finely chopped
- 6 tbsp. all-purpose flour
- 1 tsp. sea salt
- 1/4 tsp. pepper
- 1/4 cup cold, unsalted butter (1/2 stick)
- 3 cups milk or cream
- 2 cups chopped ham
- parsley as needed, and for a garnish
Instructions
- Heat oven to 350°.
- Peel potatoes and cut into thin slices.
- In greased 9x13” pan arrange layer of potatoes.
- Spread a layer of ham using about ½ cup.
- Sprinkle on each layer: a tablespoon of diced onion, a tablespoon and a half of flour, ¼ tsp. salt, a few dashes of pepper, a few dashes of parsley and a tablespoon or two of thinly sliced butter.
- Repeat layers 3 times.
- Heat milk just to scalding; pour over potatoes.
- Cover; bake 60 minutes.
- Uncover; bake 30-40 minutes longer or until potatoes are fork tender.
- Stir potatoes.
- Let stand 5-10 minutes before serving.
Notes
NOTE: This recipe is not an exact science. If you need to feed more just add a little bit more of this or that.
NOTE: The key is to thinly slice the potatoes, otherwise the potatoes will take too long to cook until tender and the top will be too brown.
Recipe adapted from Betty Crocker cookbook, circa 1972.
© Can’t Stay Out of the Kitchen
© Can’t Stay Out of the Kitchen
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