Mom's Scalloped Potatoes and Ham
Source of Recipe
Skirnir Hamilton mailto:skirnirh@earthlink.net ,wwrecipes - Starters - Ceviche de Camarones - April 22, 2002 ,theme - Casseroles
Recipe Introduction
This is my first recipe posting, if it is posted. I am married, with
a 4 year old son and work as a part-time church secretary in Waukesha,
WI. Hope you enjoy the recipe and if you do, please email me and tell
me so. I would love to hear how everyone likes it, or any
modifications you might enjoy!
This recipe is based on my mom's recipe with some revisions made by my
husband and I. The measurements are not exact, as it really depends
on preference, as does many casseroles. This recipe is also a great
way to use leftover ham, as is jambalaya!
List of Ingredients
Cheese White Sauce, recipe listed below
6 medium potatoes, peeled and sliced thinly
1 1/2 cups of diced ham Recipe
Peel and slice the potatoes and place a thin layer in a casserole
dish. Dice the ham and layer it into the dish. Alternate between
potato and ham layers until the casserole dish is full enough.
Prepare the white sauce as outlined below and pour over the potatoes
and ham. Bake in the oven covered, at 350 degrees for a little over
an hour.
Medium White Sauce
3 Tbs. margarine or butter
3 Tbs. all-purpose flour
1 1/2 cups milk
cheese, cheddar or colby preferred
Measure margarine into sauce pan and melt. Stir in flour. Cook for
about 30 seconds, thoroughly blending. Slowly blend in milk. After
white sauce has thickened add in cheese to melt and blend in. Add as
much cheese as you prefer. We add about 4 to 8 ounces of cheese.
Serves about 4
Possible variations include adding onion, broccoli, peas, etc. Hope
you all enjoy the recipe!
|
|
member logon
