Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 319.5
- Total Fat: 7.9 g
- Cholesterol: 33.5 mg
- Sodium: 937.5 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 5.3 g
- Protein: 15.1 g
View full nutritional breakdown of Ham and Scalloped Potatoes calories by ingredient
Ham and Scalloped Potatoes
Submitted by: BUDGETMOM
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
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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 nonfat milk
1 1/2 cups diced fully cooked ham
Tips
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.
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
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Incredible!
1 of 1 people found this review helpfulmade 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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Very Good
