Scalloped Potatoes with Ham – Comfort Food!
THIS is comfort food. If you are vegetarian, see the end of the post for how to adapt this recipe without losing out on all the flavors. Although, I think this came out so very wonderfully because I used ham from the amazing ham I prepared last week using My New Favorite Ham recipe.
Click the recipe title to see the original recipe from which I started.
Scalloped Potatoes with Ham
An asterisk * means I made a change to or added an ingredient.
• 2 tablespoons butter
• 2 tablespoons flour (I used whole wheat flour)
• 1 1/2 cups milk via a 5 oz can of evaporated milk, 2 Tbsp of instant dry milk, and water to make 1 1/2 cups total.*
• 1/4 tsp hot pepper flakes (will use more next time!)*
• Salt and pepper
• 1-2 tsp dried parsley *
• 2 tablespoon olive oil (for sauteing)*
• 2 medium onions, thinly sliced
• 1 cup chopped green bell pepper *
• 3/4 cup grated carrot *
• 1.25 lb of assorted potatoes, thinly sliced (I used what I had on hand)*
• 8 ounces/2 cups of cooked ham in about 1/2 inch chunks.*
• 1 1/2 cups grated cheddar cheese *
Preheat oven to 350 degrees. Butter or oil a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat.
Stir in flour and cook for 1 minute.
Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper (and I added parsley, as well) and set aside.
In a skillet, cook onions in olive oil (or butter if using original recipe ingredients) until golden brown.
I sauteed the oinons until almost done to my liking before adding the chopped green pepper. This is because I didn’t want the moisture from the pepper releasing into the oil before the oinions had a chance to start browning. I cooked the mixture just a bit more, then stirred in the grated carrot and put it all aside until ready to assemble the dish. I figured the pepper and carrot would have plenty of time to cook in the oven.
Spread one third (1/2 cup) of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onion/veggie mix, ham, and one third (1/2 cup) of the cheese. Pour another third of the sauce on that layer. Add the other half of the onion/veggie mix, ham and top with the last 1/2 cup of sauce and remaining cheese.