I am tagging this recipe as a side dish, because scalloped potatoes typically are. However, this recipe includes chopped ham, making it a perfectly satisfying main dish. Sometimes I use it as a side. Sometimes I add the ham and it’s the whole meal.
This recipe comes from the Better Homes and Gardens Cookbook. In addition to leaving out the ham, you can also leave out the cheese. You know, if you’re not a normal person and you don’t like cheese.
- 6 small to medium red potatoes (peeled or unpeeled)
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups milk
- 1/2 to 1 ham steak*
- 3/4 cup shredded Cheddar cheese
*I use the whole ham steak, but it is kind of a lot of ham. You could easily save some for a breakfast casserole the next morning.
First, cut potatoes into fairly thin slices.
Arrange about half of the potatoes on a baking pan.
Then, chop up the onion and add the garlic and cook in melted butter.
When the onions are soft, add the flour, salt, and pepper. Then, add the milk all at once.
While the sauce is thickening up on medium high heat, chop up the ham.
When the sauce is beginning to bubble, add the cheese.
While the cheese is melting, sprinkle half the ham over the potatoes in the pan.
Stir the sauce and continue heating until it’s good thickened, and the cheese is melted. Pour half over the potatoes and ham.
Cover with another layer of potatoes, ham, and sauce.
Cover with tin foil and bake at 350 degrees F for 40 minutes. Take it out, uncover, and bake for an additional 15 minutes.
Cheesy scalloped potatoes with chopped ham.
Makes 3 to 4 servings.