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Scalloped Potatoes and Ham
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1 1/2 cups chopped fully cooked ham
1 small onion, grated
In a saucepan, melt 4 tablespoons butter.
Stir in flour, parsley, salt, thyme and pepper until smooth.
Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2 1/2-quart baking dish.
Top with half of the sauce; repeat layers.
Cover and bake at 375 degrees F for 65-75 minutes or until potatoes are almost tender.
Dot with remaining butter.
Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
Leftover Ham Recipes
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