PROMERSBERGER FAMILY RECIPES
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SCALLOPED POTATOES WITH HAM
2 pounds potatoes
1-1/2 cups ham (sliced or cubed)
1/4 cup finely chopped onion
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 cup butter or margarine
2-1/2 cups milk
Preheat oven to 400 degrees.

Wash potatoes, peal and remove eyes. Cut potatoes into thin slices to measure about 4 cups.

In greased 2-quart casserole arrange potatoes in 4 layers, placing 1/2 cup of ham between each layer and sprinkling each layer with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt, dash pepper, and dotting each with 1 tablespoon butter.

Heat the milk just to scalding, pour over potatoes.

Optionally, a sauce can be made and spread equally over each layer of potatoes. Melt the butter in a saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly for 1 minute.

Cover and bake for 30 minutes. Remove cover and bake for additional 60 to 70 minutes longer until potatoes are tender.

Let stand for 5 to 10 minutes before serving.

Yield: 6 servings.