Ham and scalloped potatoes is a classic, homey and comforting dish that is perfect for a cool, blustery evening. Since it’s easy to fix, dinner will be ready when everyone is ready to eat.
A creamy, white sauce, also known as a béchamel sauce, is the base for this hearty, one dish meal. Green bell pepper, green onions and pimientos add color and flavor while diced ham turns a popular side dish into a meal.
Since ham already contains so much sodium, be cautious when adding salt to the sauce. Remember that more salt can always be added, but once it’s there, removing it is impossible. Also keep in mind that as sauces reduce, the flavor becomes more concentrated. Therefore, it is better to add a little salt at first and then wait until the end of the cooking process to finish seasoning.. Always check for seasoning before serving.
Although it may be more expensive, using pre-diced ham may be the way to go. Reasor’s sells Farmland brand diced ham in the meat case.
Cheesy Scalloped Potatoes and Ham
- 2 pounds russet potatoes, cut into 1 inch cubes
- 1/4 cup butter
- 1 small green pepper, chopped
- 2 green onions, thinly sliced
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 2 tablespoons pimientos, chopped
- 1 cup sharp cheddar cheese, divided
- 1 cup cooked, cubed ham
Directions
Preheat oven to 350. Lightly grease a 11x7 inch baking dish.
Place cubed potatoes in large saucepan and cover with water. Bring to a boil over high heat. Reduce and let simmer until tender enough to pierce with a fork, but not mushy. Drain.
In a Dutch oven or other large pot, melt butter over medium heat. Add green pepper and onions and sauté until softened, just a couple of minutes.
Whisk in flour, salt, pepper and paprika. Cook, stirring constantly, to cook out the raw taste of the flour. Whisk in the milk and mustard. Bring to a simmer over medium heat, stirring constantly. Simmer for a minute or two until sauce is thickened and bubbly. Check seasoning
Add pimientos, ½ cup of cheese and the ham. Stir in the potatoes.
Pour into prepared baking dish. Bake, uncovered, for 35 minutes or until bubbly and heated through.
Makes 6 servings
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