Tuesday, March 19, 2013

Ham and Scalloped Potatoes

Before we went clean, we ate a lot of boxed Betty Crocker au gratin and scalloped potatoes. I love both but I always thought they were too hard and took too much time to prepare, so I always opted for the boxed varieties. Tonight, however, I tried a clean scalloped potato recipe, added some ham and voila, dinner!

Scalloped Potatoes
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese (I used mild cheddar)
1/2 cup grated cheese, to sprinkle on top

  1. In a small sauce pan, melt butter and blend in flour. 
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese. 
  7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
  8. Sprinkle the remaining cheese on top.
  9. Top with some paprika for color.
  10. Bake uncovered for about 1 hour at 350°F.

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