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BEST Scalloped Potatoes & Ham Ever
Cheesy Potatoes and Ham |
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2 lbs potatoes, peeled
2-3 cups cubed ham (to your liking or what you have left-over)
2 Tbsp butter
1 finely chopped onion
1 bunch scallions, white & green parts separated, thinly sliced
1 1/2 c. heavy cream
3 (approx) Tbsp corn starch (OR 1/4 c flour if you can eat gluten)
salt
pepper
1/2 c. vegetable broth (can be gluten free)
6 oz. sharp cheddar cheese, shredded
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1. Preheat oven to 375 degrees fahrenheit
2. Slice potatoes and place in bowl of cold water to keep from turning color
3. In a frying pan, over medium heat, melt butter. Add onion and white part of scallions and cook, stirring occasionally, until tender. (About 5 min). Sprinkle on cornstarch to moderate thickness. Cook while stirring about 1 minute. Gradually whisk in heavy cream and bring to simmer. Whisk in salt, pepper and green scallion parts. Cook one minute stirring frequently and remove from heat.
4. Grease the bottom and sides of casserole baking dish. Pour in 1/4 cup broth. Drain the potatoes and place half of them in overlapping layer on bottom of casserole dish. Spoon half of the white sauce over them. Sprinkle with half of the cheese. Arrange remaining potatoes in another overlapping layer. Spoon remaining half of white sauce on them. Sprinkle the remaining cheese over top. Drizzle the remaining 1/4 cup of vegetable broth over top.
5. Cover with lid or use aluminum foil. Place in oven for 45-60 minutes, until potatoes are fork tender and cheese is bubbly and slightly browned.
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Preparation Time: 20 min |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Andrea Galey
New York
United States |
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| This recipe has been viewed 3442 times. |
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