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)
- Preheat oven to 350 degrees F. Peel (if you want) and thinly slice your potatoes.
- Saute your onion in the butter over medium heat. Blend in the flour, salt, and pepper, until smooth.
- Gradually add milk and stir until thickened, slightly bubbly.
- Add cheese, stir until smooth.
- Alternate potatoes, ham, and cheese sauce in a greased 9x13" pan (I've used one slightly smaller as well.
- Cover with foil and bake 1 hour. Remove foil, sprinkle with additional shredded cheddar, and bake 15 more minutes, or until melted.
- Serve hot, and refrigerate any leftovers.
