Friday, March 1, 2013

Scalloped Ham and Potatoes

This is a tradition at my house for Easter along with the Easter ham. 

1/4 cup butter
1/4 cup flour
2 teaspoons Kosher salt
1/2 teaspoon pepper
3 cups milk
3 cups cubed cooked ham
1 tsp. onion powder (or 1 large finely chopped onion)
1 cup shredded cheddar cheese (I use mild cheddar, but you can use a sharp)
5 cups sliced potatoes (you may leave skins on for nutrition if you like)

Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper to make a roux.  Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.

Return to heat; cook until thickened and bubbly.

Fold in ham (and any juices), onion powder, and ½ cup cheese. Pour over potatoes in a large bowl.  You may sauté onions if you like before you make the roux, but I like to save the time and mess.  After sautéing the onion add your butter and flour and proceed as written and leave out the onion powder.

Stir gently then move into a sprayed 13 X 9 inch baking dish; cover with foil. (I cut recipe in half since it is just me and put in a 9 X 9 pan.  You can do the same if you only cooking for 1 or 2. 

To save clean up or boil over, make an aluminum foil dam around the pan.  I always seem to over fill the pan and have boil over. 

Bake at 350 degrees for 30 minutes and add ½ cup cheese on top.  Uncover and continue to bake for 1 hour.

A traditional Easter dinner also consists of baked pork-n-beans, deviled eggs, and lemon meringue pie.

Today is March 1st.  Spring and Easter come in March, along with my son Eddie's birthday and 2 grandson's birthday and just thinking of that makes me very happy. Be happy and may God bless you and yours.

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