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Scalloped Potatoes Etc.

Total Time

Prep: 15 min. Bake: 70 min.


4-6 servings

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!"


  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups whole milk
  • 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 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.

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