Scalloped Potatoes & Ham is my favorite way to use leftover Easter ham!
It's a little before Easter, but I thought it best to be prepared for the eventuality of leftover ham. As if Baked Ham Sliders weren't enough!
Do I have the recipe for you!
For this recipe, I have a yummy, creamy potato casserole, but without the cream or the canned soup!
I cut the fat & calories by using lowfat milk instead of cream. So this rich, creamy meal isn’t a completely diet killer!
But don’t mess with the cheese…the cheese makes the dish, because…cheese.
Scalloped Potatoes & Ham
4 tbsp butter
1 onion, diced
½ tsp pepper
¼ tsp salt
¼ cup all purpose flour
3 cups lowfat (2%) milk
3 lbs potatoes, thinly sliced
3 cups shredded cheddar jack cheese
2 cups cooked ham, diced
Preheat the oven to 375 degrees F and grease a large baking dish (or two smaller ones to have one casserole to eat and one to freeze).
Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened.
Stir in the flour, salt, and pepper to make a paste. Cook for 1-2 minutes, then slowly whisk in the milk. Bring the pot to a boil, reduce heat and simmer for about 5 minutes or until thickened.
Layer about 1/3 of the sliced potatoes into the casserole dish. Follow with 1/3 of the ham, 1 cup of cheese, and 1/3 of the milk mixture. Repeat the layers until the ingredients are gone.
Cover the dish and bake for 60-75 minutes, or until the potatoes are tender and the sauce is bubbly, removing the cover for the last 10 minutes to crisp the top.