Scalloped Potatoes with Ham and Vegetables

Serves: 4 – 6

Prep: 10 minutes

Bake Time: 80 minutes

Stove Time: 10 minutes

Ingredients

  • 1.5 – 2 cups chopped cooked ham
  • 1/2 an onion, sliced
  • 2 – 3 tbsp oil or butter
  • 1 – 2 tbsp chopped or minced garlic
  • 3 large potatoes (sliced thinly)
  • .5 – 1 cup spinach (fresh or frozen)
  • .5 cup frozen peas
  • 1.5 cups shredded cheese (cheddar, mozzerella, pepperjack or whatever you have on hand)
  • 1.5 cups milk
  • 1/8 cup flour
  • pepper to taste

This is a great recipe for leftover ham and tossing in whatever vegetables you have on hand or are in season! I’m not sure why more recipes don’t through in some greens or veggies into this dish as it makes for an excellent a one-pot dinner and you’ll notice it cooks just fine without butter but feel free to use butter if you prefer.

  1. Preheat oven to 350°, prep the potatoes and vegetables (slice thinly the potatoes).
  2. Over medium heat in a large skillet, heat a few tablespoons of oil (or butter) and garlic, then add in sliced onions and ham. Cook until onions are soft and ham is browned a bit.
  3. Toss whatever vegetables you’re adding into the skillet alongside the ham and onions, if the pan is getting bits stuck to the bottom, add a few tablespoons of water or wine to deglaze.
  4. Whisk together the milk and flour and microwave for about 1 minute just so it’s not cold.
  5. Butter or spray a large casserole dish and start your layering (repeat 3x):
    • Sliced potatoes (1/3)
    • Ham and onion mixture (1/3)
    • .5 cup cheese
    • Milk mixture (1/3)
  6. Cover casserole with foil and bake for 40 minutes. Uncover and bake an additional 40 minutes. Allow to sit for about 10 minutes to cool a bit and thicken.
Ingredients:
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