Scallop potatoes and ham with Cheddar - MTT’s way
Total time – about 2 hours - 30 minutes prep, 65 minutes bake, 5 minutes standing/firming time.
6 servings
Starting point Better Homes and Gardens cookbook Cheesy Scallop Potatoes (p.403). Added (as shown below) 1 clove minced garlic, 1 1/2 cup diced ham, an extra potato (4, not just 3) and used cheddar cheese, not American. Layered in greased 8x8 pan.
2 T. butter
1/4 C. diced onion
1/2 tsp. (1 clove) minced garlic
2 T. all purpose flour
1/4 tsp. salt (I may have used less – 4 shakes), 1/8 tsp. pepper
1 1/4 C. milk (I used skim)
3/4 C. shredded cheddar cheese (plus option 1/4 C additional, to top at the end of baking – not needed)
3 – 4 medium potatoes, peeled and thinly sliced
1 1/2 C. diced ham / 8oz package Hormel cubed ham
Preheat oven to 375 degrees. Grease an 8x8 (or 1 quart) baking dish. Get out foil to cover. Get out a small saucepan able to hold at least 4 C.
Peel & slice potatoes. Dice onion. Dice ham. Measure out milk & cheese. Measure out flour.
Melt butter in saucepan. Add onions and cook until translucent, about 5 minutes. Stir in garlic. Stir in flour, salt & pepper. Add milk all at once. Cook, stirring, until sauce thickens and is bubbly - about 8 minutes.
Stir in shredded cheese and turn off heat. Stir until cheese is melted.
Place HALF of the potato slices in the baking dish. Top with HALF the sauce. Evenly spread ALL the ham on the sauce. Layer the rest of the potato slices and top with the rest of the sauce.
Cover with foil and bake, covered, 35 minutes. Uncover and bake 30 minutes more until the potatoes are tender.
Let stand 5 minutes.
