Scalloped Potatoes Etc. Recipe

5 2 2
Publisher Photo

Scalloped Potatoes Etc. Recipe

Read Reviews
5 2 2
Publisher Photo
The "Etc." in this family-heirloom recipe stands for all the homegrown vegetables my mother, now 90, once hand-diced before baking the casserole in her old reliable cookstove. My food processor now speeds up the preparation. But, otherwise, I follow Mom's recipe. So does my daughter—she recently told me, "It makes my apartment smell just like home!"
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

Ingredients

  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups milk
  • CASSEROLE:
  • 4 cups peeled potatoes, sliced 1/8 inch thick
  • 1 cup carrots, sliced 1/8 inch thick
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 cup cubed ham
  • 1 package (4 ounces) sharp cheddar cheese, grated

Directions

For sauce, melt butter in a small saucepan; stir in the flour, salt and pepper. Cook, stirring constantly, for 1 minute. Gradually whisk in the milk; cook until thickened. Set aside.
In a greased 2-qt. baking dish, layer half of all vegetables and ham; cover with half of white sauce. Repeat layers. Sprinkle cheese over all. Cover and bake at 350° for 1 hour. Uncover; bake 10 minutes longer. Yield: 4-6 servings.
Originally published as Scalloped Potatoes Etc. Side Dish in Country Woman March/April 1990, p31

Nutritional Facts

1/2 cup: 233 calories, 12g fat (0 saturated fat), 43mg cholesterol, 387mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups milk
  • CASSEROLE:
  • 4 cups peeled potatoes, sliced 1/8 inch thick
  • 1 cup carrots, sliced 1/8 inch thick
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 cup cubed ham
  • 1 package (4 ounces) sharp cheddar cheese, grated
  1. For sauce, melt butter in a small saucepan; stir in the flour, salt and pepper. Cook, stirring constantly, for 1 minute. Gradually whisk in the milk; cook until thickened. Set aside.
  2. In a greased 2-qt. baking dish, layer half of all vegetables and ham; cover with half of white sauce. Repeat layers. Sprinkle cheese over all. Cover and bake at 350° for 1 hour. Uncover; bake 10 minutes longer. Yield: 4-6 servings.
Originally published as Scalloped Potatoes Etc. Side Dish in Country Woman March/April 1990, p31

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Reviews forScalloped Potatoes Etc.

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MY REVIEW
jcbraatz1021 User ID: 5611928 12850
Reviewed Jul. 9, 2014

"My mom made this recipe throughout my childhood. Now as an adult, this is my go-to recipe for scalloped potatoes. So delicious! Worth every minute of prep time."

MY REVIEW
thecreativebaker User ID: 7200207 24680
Reviewed Aug. 31, 2013

"I am a TOH field editor and this is our favorite way to make scalloped potatoes!!! I have made these as our three sons were growing up. They do take alittle bit of prep time but are so worth it!!! They were a huge favorite for my father-in-law! And these potatoes reheat well!!!"

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