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At a Glance
Cook Time : 1hr 
Course : Entree, Side Dish
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Creamy Scalloped Potatoes with Ham

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down for more scalloped potatoes.

INGREDIENTS:

  • 3 pounds peeled potatoes, thinly sliced, about 6 to 8 cups sliced potatoes
  • 3 tablespoons butter or margarine
  • 1/2 cup chopped celery
  • 6 green onions, with about 3 inches of green top, chopped
  • 1/2 cup chopped carrots
  • 1 to 1 1/2 cups diced cooked ham
  • 3 tablespoons flour
  • 1 1/4 to 1 1/2 cups milk
  • 1 1/2 cups shredded Cheddar cheese, divided

PREPARATION:

In a saucepan, melt butter over medium low heat; add celery, green onions, carrots, and ham. Sauté, stirring frequently, until vegetables are tender. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly; add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick. In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for 45 minutes; top with remaining 1/2 cup of cheese and bake for about 10 minutes longer, or until cheese is melted.
Serves 4 to 6.

More Scalloped Potatoes
Scalloped Potatoes with Ham II
Scalloped Potatoes with Cheese
Scalloped Potatoes with Onions
Beverly's Crockpot Scalloped Potatoes
Scalloped Potatoes and Chicken
Scalloped Potatoes with Leeks
Scalloped Potatoes with Ham III

Scalloped Potatoes
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