Tuesday, April 16, 2013

Tempt Your Tummy Tuesday: Scalloped Potatoes with Ham

Scalloped potatoes were one of my favorite foods growing up.  My mom would make the kind out of the box, in a lovely Corning ware casserole dish in the microwave.  As I started reading about all of the bad things in our foods, I found some of those items listed on my scalloped potato box.  Ew!  So, I searched the web and found several recipes to try, they all are melded together in this recipe after some trial and error.
  • About 1 and  1/2 lbs (about 8 small or 5-6 medium sized) Thinly Sliced Potatoes (I use Red Potatoes, and leave the skins on when I slice them, but I have used Russets as well)
  • 3 tbsp Butter (I use Unsalted)
  • 1/2 cup Shredded/Diced Ham (great way to use up those leftovers)
  • 1 medium Finely Minced Onion
  • 3 tbsp Flour
  • 1 tsp Salt
  • Few Shakes of Pepper
  • 1 and 1/2 c Milk
  • 1 c Grated Cheddar Cheese (I use Mild)
  1. Preheat oven to 350 degrees F.  Peel (if you want) and thinly slice your potatoes.
  2. Saute your onion in the butter over medium heat.  Blend in the flour, salt, and pepper, until smooth.  
  3. Gradually add milk and stir until thickened, slightly bubbly.
  4. Add cheese, stir until smooth.
  5. Alternate potatoes, ham, and cheese sauce in a greased 9x13" pan (I've used one slightly smaller as well.
  6. Cover with foil and bake 1 hour.  Remove foil, sprinkle with additional shredded cheddar, and bake 15 more minutes, or until melted.
  7. Serve hot, and refrigerate any leftovers.