Scalloped Potatoes and Ham
The original recipe is based on one found in Living Well. This is our version.
- 6 tablespoons of butter, divided
- ¼ cup flour
- 1 tsp dried parsley flakes
- 1 tsp salt
- ½ tsp dried thyme
- ¼ tsp pepper
- 1–2 tsp minced onion
- 3 cups milk
- 6 cups thinly sliced potatoes (about 5 medium-large potatoes)
- 1 ½ cups cooked ham, chopped
Instructions
- Preheat your oven to 375 degrees.
- In a saucepan, melt 4 tablespoons of butter. Stir in flour, parsley, salt, thyme, pepper, and minced onion until smooth. Gradually add milk and bring to a boil over medium heat. Whisk to keep smooth. Cook and stir for 2 minutes.
- In a greased 2.5 quart casserole dish, layer potatoes and ham with sauce spooned over. Repeat layers (usually 3-4). Top with the remaining sauce.
- Cover and bake for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter and bake, uncovered, for 15-20 minutes longer or until potatoes are fully tender.
Makes 6 servings.
Changes/additions:
- 1 cup chopped brocholli
