Scalloped Potatoes with Ham
Teeny McMunn: My Recipe Box
December 26, 2019
I know I have posted this before but I was vacillating between a few others and this one won. A scones recipe called Christmas Scones came into my email but I think I will call it New Year’s Scones and share that one next week. Another one came in called Sweet and Sour Meatballs. Interesting mixture with sauerkraut, canned jelled cranberry, brown sugar, and spaghetti sauce. I told Joe about it and he said he had a bottle of sweet and sour sauce. Yes, but not with sauerkraut in it!! I’m still pondering that one.
I have made this with and without ham. I think the thyme in it gives it a little different flavor. It’s been a winner for me.
One could precook the potatoes and hasten the cooking time, but I think the flavor is in the potatoes and onions cooking and with ham, that much better. I put cheese on top sometimes.
This is a basic white sauce. If it thickens too much, add more milk. I like to have a lot of sauce and not too thick as the potatoes will soak it up.
6 Tbsp butter, divided
¼ c. all- purpose flour
1 tsp dried parsley flakes
1 tsp salt
½ tsp dried thyme
¼ tsp pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1 ½ chopped fully cooked ham
1 small onion, grated (or diced)
In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2 ½ quart baking dish. Top with half of the sauce; repeat layers.
Cover and bake at 375 degrees for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
I have added a dash of garlic salt. I usually use russet potatoes for no other reason except maybe that they tend to soak up the sauce better, (opinion only)
Having company? Perhaps also make the sweet potatoes with cranberry sauce!!
ENJOY—and Merry Christmas to you.