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.
- 3 tablespoons butter or margarine
- 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
- 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
- 1 1/2 cups cubed fully cooked ham
- 1 tablespoon butter or margarine
- 1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- 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. 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. 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).