Scalloped Potatoes with Ham

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

This recipe doesn't have any weird flavors or spices. It is just a simple dish, but the end result is absolutely delicious. This recipe makes a lot so if you are making it for a small family you can simply halve the recipe. I also recommend using a pan with high sides just so the sauce doesn't go all over your oven while it is baking. I like to get a foil 9x13 lasagna or roasting pan and put it on a cookie sheet. Makes for easier clean-up. This is a great dish to take to a potluck dinner.

Scalloped Potatoes with Ham

This recipe doesn't have any weird flavors or spices. It is just a simple dish, but the end result is absolutely delicious. This recipe makes a lot so if you are making it for a small family you can simply halve the recipe. I also recommend using a pan with high sides just so the sauce doesn't go all over your oven while it is baking. I like to get a foil 9x13 lasagna or roasting pan and put it on a cookie sheet. Makes for easier clean-up. This is a great dish to take to a potluck dinner.

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Ingredients

1 hr. 30 min.
8 -10 people
  1. 6 cupspotatoes russet baking potatoes (about 4), pared, halved lengthwise, thinly sliced, rinsed and dried
  2. 1/2 cupbutter
  3. 1/2 cupflour
  4. 1 teaspoonsalt
  5. 1/2 teaspoonpepper
  6. 3 cupsmilk
  7. 1-1 1/2 cupshalf and half (you may need 1/2 cup more--don't make the sauce too thin)
  8. 3 cupsham, cooked and sliced into 1/4 inch slices about 2 inches square
  9. 1large onion, chopped
  10. 1 cupcheddar cheese, shredded

Cooking Instructions

1 hr. 30 min.
  1. 1

    Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.

  2. 2

    Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk and 1 cup half and half.

  3. 3

    Return to heat; cook until thickened and bubbly. If too thick gradually add about 1/2 cup half and half.

  4. 4

    Fold in ham, onion, and cheese. Pour over potatoes in a large bowl.

  5. 5

    Stir gently then pour into a buttered 13X9-inch baking dish; loosely cover with foil.

  6. 6

    Bake at 350 degrees for 30 minutes.

  7. 7

    Uncover and continue to bake for an additional 30 minutes or until potatoes are tender.

  8. 8

    Let stand for 15 minutes before serving.

  9. 9

    Note: This dish can be made without the ham. Add 1 extra teaspoon of salt.

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Adam Janowski
Adam Janowski @polishkitchen
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Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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