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Ham and Creamy Potato Scallops

 Ham and Creamy Potato Scallops
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.
12 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

  • 5 pounds medium potatoes
  • 3 tablespoons butter
  • 1/4 cup King Arthur Unbleached 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.

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Ham and Creamy Potato Scallops (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.