Scalloped Potatoes and Ham

On Thanksgiving Day we went to my sister-in-law’s house and were asked to bring scalloped potatoes and ham. Now I’ve made it the same way for years but thought I’d look up something new. Turns out, the same recipe I’ve always used is still popular today, from the Betty Crocker Cookbook I received as a graduation present. So, here you go, straight from my kitchen, via Betty Crocker.  

Scalloped Potatoes and Ham

2017-11-23 06:50:38

Great as a side dish or as a hearty meal.

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Prep Time

20 min

Total Time

3 hr

Prep Time

20 min

Total Time

3 hr

2004 calories

285 g

231 g

63 g

84 g

33 g

2172 g

3799 g

43 g

2 g

26 g

Nutrition Facts

Serving Size

2172g

Amount Per Serving

Calories 2004

Calories from Fat 561

% Daily Value *

Total Fat 63g

97%

Saturated Fat 33g

166%

Trans Fat 2g

Polyunsaturated Fat 7g

Monounsaturated Fat 19g

Cholesterol 231mg

77%

Sodium 3799mg

158%

Total Carbohydrates 285g

95%

Dietary Fiber 19g

74%

Sugars 43g

Protein 84g

Vitamin A

55%

Vitamin C

132%

Calcium

94%

Iron

76%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 3 tablespoons butter or margarine
2. 1 small onion, finely chopped (1/4 cup)
3. 3 tablespoons all-purpose flour
4. 1 teaspoon salt
5. 1/4 teaspoon pepper
6. 2 1/2 cups milk
7. 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
8. 1 1/2 cups cubed fully cooked ham
9. 1 tablespoon butter or margarine

Instructions

1. 1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
2. 2. In 2-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. 3. Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut 1 tablespoon butter into small pieces; sprinkle over potatoes.
4. 4. 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 (sauce thickens as it stands).

By Betty Crocker

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calories

2004

fat

63g

protein

84g

carbs

285g

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