Creamy Scalloped Potatoes & Ham
Recipe: #774
October 18, 2011
Categories: Casseroles, Side Dishes, Potatoes, Brunch, Christmas, Easter, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, more
"This is a recipe from my first Betty Crocker cookbook (1972 version), that I still use and love. It's pure comfort food. The ham is my own addition and I sometimes add cheese. Feel free to adapt it to your own family's tastes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (359.9 g)
- Calories 335.2
- Total Fat - 13.4 g
- Saturated Fat - 7.5 g
- Cholesterol - 44.7 mg
- Sodium - 526.2 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 5.3 g
- Sugars - 7.7 g
- Protein - 11.9 g
- Calcium - 142.7 mg
- Iron - 1.4 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Wash, peel and thinly slice potatoes to measure about 4 cups.
Step 2
Melt butter over low heat.
Step 3
Add flour and seasonings, stirring continuously until thick and bubbly.
Step 4
Remove from heat, add milk. Heat to boiling, stirring constantly. Continue cooking 1 minute after sauce comes to a boil. Remove from heat.
Step 5
Place potatoes in a greased 2 quart casserole in 2 layers (save a few for a final layer)and top each with onions and ham. Top with saved potatoes.
Step 6
Stir sauce and pour over casserole. Lift layers with fork to let the sauce run through layers and dot with butter.
Step 7
Cover and bake 30 minutes at 350. Uncover and bake 1 hour or until tender.
Step 8
Let stand 5 to 10 minutes before serving. Enjoy!
Tips
No special items needed.
5 Reviews
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