SCALLOPED POTATOES AND HAM
This simple casserole recipe is fast and easy to make and full of so much flavor and taste!
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Course: Vegetable
Cuisine: American
Servings: 8
Calories: 125kcal
- 6 tablespoons butter
- 1 small onion (1 cup), diced
- ½ teaspoon thyme
- ½ teaspoon dried parsley
- ¼ cup flour
- 1 cup heavy cream
- 1 cup half-and-half, or 2 cups milk
- 1 cup chicken broth
- Salt and pepper to taste
- 3 pounsa potatoes, cleaned and thinly sliced
- 2 cupa cooked ham, diced
- 1 cup cheddar cheese, shredded (optional)
- 1 cup Monterey jack cheese, or your favorite cheese (optional)
Preheat the oven to 350 F. and grease a 13x9 baking dish.
In a medium saucepan cook onions and butter over medium heat until onions are soft and translucent.
Add in thyme, parsley, and flour; cook for 1-2 minutes. Turn heat to low and add in milk a little at a time, whisking between each addition.
Stir in chicken broth, salt and pepper and bring to a boil and cook for about 1 minute. Remove from heat and set aside.
Layer ⅓ of the potatoes on the bottom of the prepared baking dish topped with ⅔ cup of the ham and about 1 cup of the sauce. Repeat layers until the dish is full.
Cover and bake for 50 minutes. Uncover the dish and bake for an additional 20-30 minutes, or until potatoes are tender.
If you desire, add cheese to the top during the last 15 minutes. Remove from the oven and allow to cool before serving.
Calories: 125kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 463IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg