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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 482.2
  • Total Fat: 28.3 g
  • Cholesterol: 73.6 mg
  • Sodium: 1,463.7 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 6.0 g
  • Protein: 15.9 g

View full nutritional breakdown of Ham and Scalloped Potatoes calories by ingredient
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Ham and Scalloped Potatoes

Submitted by: BUDGETMOM
Ham and Scalloped Potatoes

Introduction

A wonderful and hearty casserole. Serve with roasted asparagus or brussels sprouts and pineapple slices. A wonderful and hearty casserole. Serve with roasted asparagus or brussels sprouts and pineapple slices.
Number of Servings: 6

Ingredients

    6 medium boiling or baking potatoes (2 pounds), peeled
    3 tablespoons butter
    1 small onion, finely chopped (1/4 cup)
    3 tablespoons all-purpose flour
    1 teaspoon salt
    1/4 teaspoon pepper
    2 1/2 cups milk
    1 1/2 cups diced fully cooked ham

Tips

Variation: Substitute 1/2 -1 lb. sliced brats for the ham, layering them with the potatoes. Add 2 Cups sliced mushrooms. Substitute 2 cups chicken broth for the milk and add 1 Tbsp. mustard along with the broth.


Directions

Heat oven to 350. Grease 2-quart casserole.

Cut potatoes into enough thin slices to measure about 4 cups.

Melt butter in 1-quart saucepan over medium heat. Cook onion in 2 Tbsp butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly.

Stir milk into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in ham.

Spread potatoes in casserole. Pour sauce over potatoes.

Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    made this tonight and it was DELICIOUS! i used a 9x13 pan, and the serving size was just right. i did end up pulling it out of the oven uncovered at 50 minutes. it was getting a little dark on top. after letting it sit covered for 10 minutes, the potatoes were perfectly tender. yum! will make again! - 11/5/09

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  • Thank you! - 1/12/14

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  • hubby says it's a keeper ;) - 12/30/12

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