Prep 30 mins
Cook 2 hrs
This is a side dish I make using leftover ham from Easter. It is yummy.
- 1⁄4 cup onion, chopped
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 2 1⁄2 cups milk
- 5 large potatoes, peeled and thinly sliced (about 5 cups)
- 2 cups cubed cooked ham
- To make sauce, cook onion in butter till tender but not brown. Stir in flour, salt and pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat.
- Place half of the sliced potatoes in a greased 2 quart casserole. Top with half of the cooked cubed ham. Cover with half of the sauce. Repeat layers.
- Bake, covered, in a 350* oven 45 minutes, stirring once. Uncover, bake 30 to 45 minutes more or until potatoes are done.
I love this recipe. It is so good. I tried it and then I had to let the rest of my family try it. My family thinks it is delicious also. I made it for my mom and dad and they said it is the best scalloped potatoes and ham that they have ever had. The only thing that I changed is I made more sauce and I added more pepper than it called for.
The was tasty, but next time I will increase the sauce by half. Thank you for sharing!
I choose this recipe to make for the Cooking Photos Forum Event for March. It uses the same ingredients that I do for scalloped potatoes, but different method. Although mine is easier and with less cleanup, yours taste better!!! Mine you just put half the potatoes, then sprinkle with some minced onion, salt, pepper and flour, then dot with butter and repeat. Then pour the milk over the potatoes to just cover and then bake. I think that by first cooking the onions in the butter and then continuing to make the white sauce makes a huge difference in the flavor. Thanks for a great new method for making my similar scalloped potatoes.