CHEESY SCALLOPED POTATOES AND HAM CASSEROLE
A delicious, cheesy, gooey casserole that makes the best of leftovers. Serve with a fresh crisp salad to balance the heaviness of the dish.
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- 6-8 medium potatoes
- 3 tablespoon(s) butter
- 3 tablespoon(s) all-purpose flour
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 2 teaspoon(s) dry mustard
- 2 1/2 cup(s) milk
- 4 ounce(s) strong cheese (gruyere, manchago, extra sharp che shredded
- 1 1 sm. onion chopped
- 1 tablespoon(s) butter
- 1/2 pound(s) ham cubed
- Preheat oven to 350 degrees.
- Wash and peel potatoes. Slice thinly with a mandolin to measure about 4 cups. Heat 3 tablespoons butter/butter in saucepan over low heat until melted; whisk in flour, salt, pepper and dry mustard. Cook over low heat, whisking constantly, until mixture is smooth and bubbly; whisk in milk a little at a time, keeping consistency thick before adding next bit of milk. Heat to boiling again, whisking constantly. Slowly add shredded cheese a little at a time.
- Arrange potatoes in greased 2 quart casserole in layers, topping each layer with equal amounts of sauce, onion and cubed ham. Dot top layer with 1 tablespoon butter. Cover and bake in 350 degree oven for 30 minutes. Uncover and bake until potatoes are tender, 60-70 minutes longer. Let stand 5-10 minutes before serving.
This recipe is a personal recipe added by LoAnt529 and has not been tested or endorsed by MyRecipes.
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CHEESY SCALLOPED POTATOES AND HAM CASSEROLE Recipe at a Glance
- COURSE: Casseroles