Scalloped Potatoes and Ham

Ingredients

3 med to large Baking Potatos
1/2 cup diced Onion
2 tbs butter
2 tbs enriched flour
1 can Cream of Chicken Soup
1/2 cup Milk
1/2 tsp Salt
Black Pepper
2 cups diced cooked Ham
6-8 oz Shredded Mozzarella Cheese
Parsley

Slice cleaned and scrubbed potatos crosswise (with or without
skin) thinly. Place in cold water until ready to use. Cube
ham to desired size.

In a 1 quart non-stick saucepan, cook diced onions with butter
until clear. Add milk, salt, and flour and mix until bubbly,
then add cream of chicken soup and mix til blended well.
Remove from heat.

Preheat oven to 350 degrees. Lightly spray the bottom of a
9 x 13 inch baking dish with Pam or other nonstick coating
spray. Place half of the potatos in a layer in the bottom of
the pan. Cover with half of the sauce. Top using half of
the shredded mozzarella cheese. Repeat with the remaining
potatoes and sauce. DO NOT put the remaining cheese on yet!

Cover with aluminum foil and place in the oven for 35 minutes.
Remove the foil at the designated time, and place back in the
oven for another 20 minutes uncovered. Remove the dish, top
with desired amount of black pepper, top with the remaining
cheese, sprinkle with Parsley, and return to the oven for
about 10 minutes longer if you want a nice brown topping.
Watch it though! Remove and allow to rest for at least 5
minutes before serving.

Return to the Recipe Page