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Scalloped Potatoes with Ham Recipe
Scalloped Potatoes with Ham Recipe photo by Taste of Home

Scalloped Potatoes with Ham Recipe

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4.5 78
Publisher Photo
This dish is a crowd-pleaser with its creamy sauce, chunks of ham and potato slices. I always enjoyed it when Mother made it. I added the parsley and the thyme, and now my husband and five children request it. —Wendy Rhoades, Yacolt, Washington
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES: 4 servings

Ingredients

  • 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 2% milk
  • 6 cups thinly sliced peeled potatoes
  • 1-1/2 cups chopped fully cooked ham
  • 1 small onion, grated

Nutritional Facts

1 serving (1 cup) equals 521 calories, 28 g fat (16 g saturated fat), 99 mg cholesterol, 2343 mg sodium, 47 g carbohydrate, 5 g fiber, 19 g protein.

Directions

  1. In a large 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.
  2. Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
  3. Cover and bake at 375° 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. Yield: 4 servings.
Originally published as Scalloped Potatoes with Ham in Taste of Home April/May 1999, p39

Reviews for Scalloped Potatoes with Ham

AVERAGE RATING
(73)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (15)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 3, 2016

"Delicious but it took longer to prep. Great way to use leftover ham."

MY REVIEW
Reviewed Mar. 21, 2016

"I tried this last night and it was good but mine came very liquidy not like the picture shows. I followed the ingredients but used whole milk instead of 2%. I had to drain some of the juice. Don't know why."

MY REVIEW
Reviewed Jan. 6, 2016

"Delicious !!!!!!!! So so good. I add 1cup sharp cheddar cheese and it is fabulous. Easy to make too!"

MY REVIEW
Reviewed Jan. 5, 2016

"15 minutes prep?"

MY REVIEW
Reviewed Dec. 28, 2015

"Every time I make this - it has a fishy taste to me. I think it's the thyme. Planning on tweaking it quite a bit next time I make it: getting rid of thyme, adding chives instead of parsley (for color and flavor), adding more salt possibly by replacing a cup of milk with a can of cream soup and adding shredded cheese to the mix. Whoever likes this recipe must really love fish!"

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