Memories from Summer of 2018

Wednesday, August 4, 2010


I always made scalloped potatoes and added leftover ham before I found this recipe.  It is really very tasty and not so hard to make.  I hope you enjoy it.


    1 1/2 to 2 pounds potatoes, thinly sliced, about 4 to 5 cups
    2 cups diced ham
    4 tablespoons butter
     1/2 cup chopped onion
     1/2 cup thinly sliced celery
     1/4 cup finely chopped red or green bell pepper
     3 tablespoons flour
    2 cups milk
      1/8 teaspoon pepper
    2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes
     salt, to taste (if ham is salty, cut back on salt)
    1 cup shredded Cheddar cheese
Grease a 9x13-inch baking dish (or 2 9x9 inch dishes) Heat oven to 325°.

(Dice ham before hand)

In a large saucepan, melt butter; add onion and celery and sauté until tender. Add bell pepper and sauté for 1 minute longer. 

Stir in flour until smooth. Gradually add milk, stirring constantly. Add seasonings and salt, to taste.  Continue cooking, stirring, until thickened. 

Add sliced potatoes and diced ham and stir to combine. 


Transfer mixture to the prepared baking dish. 
(Cheese is added after it's baked and potatoes are tender.)

Cover tightly with foil and bake for 45 minutes. Remove foil and bake for about 10 minutes longer, or until potatoes are tender. 
Sprinkle shredded cheese over the top of the casserole and bake
 for a few minutes longer, or until cheese is melted.
(Finished product on top).

Great flavor...  I make one 9x9 pan and share the other with a friend.

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