Ham and Scalloped Potatoes
Yield: 6-9 servings
Cook Time: 1 hour, 15 minutes
Tips: Luncheon ham slices can be used in place of a real ham if they are at least 1/8" thick.
Suggestion: Delicious served with a salad.
Ingredients
- 2 large onions, cut in half and thinly sliced
- 2 tablespoons butter
- 4 potatoes (about 2 1/2 lbs.), peeled and thinly sliced
- 2 cups cooked ham, cut into 1/4"-thick bite-size cubes
- 1/4 cup flour
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
- 2 cups grated sharp cheddar cheese
- paprika
- 1 cup milk
Directions
Preheat oven to 350° F.
Heat butter in pan until melted. Add sliced onions and sauté until tender. Set aside.
Place one-half of sliced potatoes in 9 x 13-inch casserole dish, covering entire bottom of dish. Place one-half of the cubed ham over the potato layer, covering evenly. Combine flour, salt and pepper and sprinkle half of flour mixture evenly over potato and ham. Top with half of onion and half of cheese. Sprinkle with paprika. Repeat layering process, finishing with paprika.
Heat milk until scalded. Pour over casserole. Place in oven and cook for about 1 hour (or until medium-browned). Cover with aluminum foil or casserole dish cover and cook for 15 more minutes or until potatoes in middle are tender when pierced with a fork.
Place one-half of sliced potatoes in 9 x 13-inch casserole dish, covering entire bottom of dish. Place one-half of the cubed ham over the potato layer, covering evenly. Combine flour, salt and pepper and sprinkle half of flour mixture evenly over potato and ham. Top with half of onion and half of cheese. Sprinkle with paprika. Repeat layering process, finishing with paprika.
Heat milk until scalded. Pour over casserole. Place in oven and cook for about 1 hour (or until medium-browned). Cover with aluminum foil or casserole dish cover and cook for 15 more minutes or until potatoes in middle are tender when pierced with a fork.