Here's a delicious and easy recipe for that leftover holiday ham: Scalloped Potatoes with Ham.
This recipe is adapted from The Pioneer Woman Cooks: A Year of Holidays .
Around here, Ree Drummond is referred to as "Charlie's Mama" since we have read a few of her children's books. Mom and son library books:
Of course, J likes both her story books and her cook books. Luckily this Charlie book has a recipe at the end which we made and enjoyed immensely.
She raves about how much her children enjoyed Scalloped Potatoes with Ham. My son loves cheese sauce, potatoes and ham. Plus the recipe was from Charlie's Mama!
Slam dunk, right?
Unfortunately, Sir Snubs A Lot didn't like everything mixed together.
Seriously, kid? I even left the onions out just for him!
Once I separated out the ham from the potatoes into two piles on his plate he ate it all and we agreed it was Dee-lish-ous!
Ingredients for Scalloped Potatoes with Ham
The ingredients are pretty basic:
- ham - leftovers work great or get a ham steak just for the recipe, or use sausage or bacon or leave out entirely.
- potatoes - Yukon gold or russet potatoes work well for this recipe.
- flour - for thickening use arrowroot or corn starch to thicken if you need to instead.
- onion - leave out for picky eaters like my kid.
- milk and half and half - non dairy is fine, lower fat is okay, but it won't be as creamy.
- cheese - I use Monterey Jack because we like it and have it on hand. Use your favorite melty cheese or cheese blend (cheddar, gruyere, etc.)
- pepper and parsley - you can omit if you want, but it does add a nice little contrast to the creamy cheesy sauce and salty ham.
Scalloped Potatoes with Ham
- 4 tablespoons butter (plus extra for greasing the pan)
- ½ cup yellow onion (diced)
- ⅓ cup all-purpose flour
- 2 cups milk
- 1 cup half and half
- 1 teaspoon ground black pepper
- 2 pounds russet or Yukon gold potatoes (scrubbed clean and sliced VERY thin)
- 2 cups cooked ham (diced)
- 2 cups Monterey Jack cheese
- chopped parsley (optional)
- Preheat oven to 375° F. Generously grease the bottom and sides of a 2 quart baking dish.
- In a large skillet sauté the diced onions in the butter over medium heat. Sprinkle flour over the onions, whisk together and continue cooking for approximately 2 minutes until light brown.
- Whisk the milk and cream into the onions and cook until thickened, about 3 minutes. Add pepper.
- In the greased baking dish, layer half of the sliced potatoes and half of the diced ham. Sprinkle half the cheese on top and pour on half of the sauce. Repeat with the remaining ingredients.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for another 15 -20 minutes until golden brown. Serve with parsley sprinkled on top.
More Leftover Ham Recipes
Until next time, happy eating.
Heather @ Join Us, Pull up a Chair
I'm with your son, I'm not a fan of scalloped potatoes, but the rest of my family is. I might need to try it for them one once the weather turns colder.
I would have to keep onions out of this too since my oldest son doesn't care for them. This actually sound wonderful and our family loves to eat almost anything made with potatoes. Thanks for sharing on Merry Monday.
I love onions and scalloped potatoes! I have tried this recipe by Ree and it was perfect! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
Thank you for sharing at Recipe Sharing Party. Pinned and Yummed I am so glad you shared!
Thanks for coming by.
To be honest, I've never been a fan of scalloped potatoes, but I feel like if anyone can convert me, it'd be Ree. These look really good!
I'd love for you to come link up at the The Alder Collective Link Party! http://bit.ly/1LYB1Zn
Ree Drummond can, right! ha ha!
Thanks for stopping by and commenting.