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Ham & Scalloped Potatoes

Perfect way to use leftover ham

Ingredients

  • 3 lbs. russet or Idaho potatoes, sliced about 1/8-inch thick
  • 2 c. cooked ham, diced
  • 1 c. sharp cheddar cheese, optional

Sauce

  • 1/3 c. butter
  • 1 small onion, diced
  • 1/3 c. unbleached all-purpose white flour
  • ½ t. thyme
  • 3 c. milk
  • ½ c. chicken broth
  • salt & pepper to taste

Instructions

Preheat oven to 350°F. Grease a 9x13 pan and set aside.

Sauce: Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.

Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking, it will smooth out. Stir in chicken broth, salt and pepper bring to a boil and allow to boil 1 minute.

Assemble: Place 1/3 of the potatoes topped with 1/3 of the ham and 1/3 of the sauce. Repeat layers ending with sauce on top.

Bake covered for 50 minutes. Uncover and bake 25-35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.

Cool at least 15 minutes before serving.

NOTE: A mandolin works well to slice the potatoes a consistent thickness