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Ham and Creamy Potato Scallops Recipe

Photo by: Taste of Home Ham and Creamy Potato Scallops Recipe

Everyone loves these scalloped potatoes. This dish is my own creation - it's a combination of three different recipes! Besides tasting good, this dish is foolproof to make, and the ingredients won't separate during baking.

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Ham and Creamy Potato Scallops Recipe

Prep: 25 min. Bake: 50 min.

Yield: 12 Servings

25 50 75

Ingredients

5 pounds medium potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 pound diced fully cooked ham
1 cup process cheese sauce
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup mayonnaise
Salt and pepper to taste

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked. Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish.
In large saucepan, melt butter. Stir in flour until smooth; add the broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in the remaining ingredients. Pour over potatoes and toss gently to coat.
Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 12 servings.

Originally published as Ham and Creamy Potato Scallops in Country Extra September 1990, p49

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