One of our favorite foods is ham and scalloped potatoes. Hiram loves it because it tastes good. I love it for its flavor and because it’s a good way to use leftover ham and stretch those food dollars.
This recipe originally came from the Betty Crocker Cookbook Grandma Josie gave me before my wedding in 1977. I’ve mentioned it before. You know, the cookbook with the inscription “May you have many happy hours making delicious meals for a contented husband.” Grandma was an old school kind of gal.
This recipe is kind of old school, too, but it’s mighty tasty old school. Be sure and give it plenty of time to cook so the potatoes are cooked completely. They’ll cook faster in a wide, flat pan than in a casserole bowl.
Creamy Ham and Scalloped Potatoes
2 pounds potatoes (about six medium)
3 tablespoons butter or margarine
3 tablespoons flour
salt and pepper to taste
2 1/2 cups milk
1/2 cup finely chopped onions
1 1/2 – 2 cups cubed ham
Heat oven to 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices. Set aside.
Melt butter in saucepan over low heat. Blend in flour and salt until smooth and bubbly. Add pepper to taste. Remove from heat. Gradually whisk in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Layer half of the potatoes in a greased 2 quart casserole (or 9 x 13 pan). Sprinkle with 1/2 the ham, half the onion, and half the milk mixture. Repeat with remaining potatoes, ham, onion, and milk.
Cover and bake for 30 minutes. Uncover and bake for another 60 minutes until potatoes are tender. Remove from oven. Let stand 5 – 10 minutes before serving.
