Scalloped Potatoes And Ham
Description
This classic scalloped potatoes and ham recipe is the ultimate comfort food for chilly evenings or holiday gatherings. Thinly sliced potatoes simmer in a rich, velvety white sauce infused with dry mustard and fresh onion, creating a dish that is both elegant and deeply satisfying. The addition of extra-lean ham adds a savory depth and smoky note that pairs beautifully with the earthy potatoes. Its a hearty main course that feels luxurious yet remains simple enough for weeknight dinners. Serve it alongside a crisp green salad or steamed vegetables for a complete meal. The leftovers are just as delicious, making it perfect for meal prep or packed lunches.Ingredients
Directions
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Preheat oven to 350F (175C). Lightly spray a 1.5-quart casserole dish with nonstick cooking spray.
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In a saucepan over medium heat, melt the margarine.
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Stir in the flour, dry mustard, salt, and pepper. Cook for about 1 minute, stirring constantly, until the margarine is absorbed and the mixture is smooth.
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Gradually whisk in the skim milk. Continue to cook and stir constantly until the sauce comes to a boil and thickens, about 1 minute. Remove from heat.
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In the prepared casserole dish, layer one-third of the sliced potatoes, half of the diced ham, half of the chopped onion, and one-third of the white sauce.
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Repeat the layers with another third of the potatoes, the remaining ham and onion, and another third of the sauce.
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Top with the remaining potatoes and the rest of the sauce. Ensure the top layer is well-coated with sauce.
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Cover the casserole with a lid or aluminum foil. Bake for 30 minutes.
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Remove the cover and bake for an additional 40 minutes, or until the potatoes are tender when pierced with a fork and the top is lightly golden.
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Let the dish stand for 5 to 10 minutes before serving to allow the sauce to set.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 310.4kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 2.1g11%
- Cholesterol 12.0mg4%
- Sodium 1689.3mg71%
- Total Carbohydrate 47.1g16%
- Dietary Fiber 4.6g19%
- Sugars 8.4g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Method: To make in the microwave, reduce milk to 1-3/4 cups. Spray a 2-quart microwavable casserole. Microwave margarine in a 4-cup measure on high for 15-30 seconds until melted. Stir in flour, mustard, salt, and pepper. Gradually stir in milk. Microwave uncovered on high for 4-5 minutes, stirring every minute, until thickened. Layer ingredients as directed. Cover tightly and microwave on medium-high (70%) for 16-20 minutes, stirring every 5 minutes, until potatoes are tender.
Ingredient Substitutions: You can use butter instead of margarine for a richer flavor. Whole milk or 2% milk will create a creamier sauce than skim milk.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk to restore creaminess.
Variation: Sprinkle with paprika or grated cheddar cheese before baking for extra color and flavor.
