Scalloped Potatoes

What to do with leftover ham? I have written several recipes for leftover ham, but our all-time favorite is Scalloped Potatoes.

 

We come from differing views on Scalloped Potatoes. Scott prefers them with Condensed Cream of Mushroom Soup and huge chunks of cheese. My mom made them with Condensed Cream of Celery Soup. My friend Kathi made them with white sauce. I think we all agree that the packaged versions are good only in a pinch! Everyone agrees that bits of ham make them a good deal better!

 

In our quest to make Scalloped Potatoes a healthier dish: less sodium, less fat; we have tried the healthier choice of condensed soups. Not too bad, just use evaporated 2% or skim milk and the flavor improves.

 

My current choice is to make a white sauce and add celery, onion, and mushroom to improve the overall flavor.

 

Scalloped Potatoes
Preheat oven to 400F

 

2# potatoes, peeling and sliced
2 cups white sauce
1 tsp olive oil
½ onion, chopped
2 stalks celery, chopped
1 cup mushrooms, cleaned, trimmed, and sliced
2 cups ham, chopped
¼ cup sharp cheddar cheese, grated

1. Grease a large casserole
2. While preparing the white sauce and veggies, cover the sliced potatoes with water.
3. Prepare the white sauce
4. In a large non-stick skillet, preheat the oil until it shimmers, add the veggies DO NOT SALT
5. Cook the veggies until they are nicely browned and flavorful
6. Drain the potatoes
7. In a large mixing bowl combine all the ingredients, except the cheese, then transfer to the casserole.
8. Bake at 400F for 80 minutes
9. Sprinkle the cheese over the casserole and bake for another 10 minutes.
10. Remove from the oven and allow to cool for 10 – 20 minutes

Serves 8