Scalloped Potatoes & Ham

Scalloped Potatoes & Ham is my favorite way to use leftover Easter ham!

It's a little before Easter, but I thought it best to be prepared for the eventuality of leftover ham.  As if Baked Ham Sliders weren't enough!

Do I have the recipe for you!

For this recipe, I have a yummy, creamy potato casserole, but without the cream or the canned soup!

I cut the fat & calories by using lowfat milk instead of cream.  So this rich, creamy meal isn’t a completely diet killer!

But don’t mess with the cheese…the cheese makes the dish, because…cheese.

Yum!

Scalloped Potatoes & Ham

Adapted from Taste of Home & Poineer Woman

4 tbsp butter

1 onion, diced

½ tsp pepper

¼ tsp salt

¼ cup all purpose flour

3 cups lowfat (2%) milk

3 lbs potatoes, thinly sliced

3 cups shredded cheddar jack cheese

2 cups cooked ham, diced

Preheat the oven to 375 degrees F and grease a large baking dish (or two smaller ones to have one casserole to eat and one to freeze).

Melt the butter in a medium saucepan over medium heat.  Add the onion and cook until softened.

Stir in the flour, salt, and pepper to make a paste.  Cook for 1-2 minutes, then slowly whisk in the milk.  Bring the pot to a boil, reduce heat and simmer for about 5 minutes or until thickened.

Layer about 1/3 of the sliced potatoes into the casserole dish.  Follow with 1/3 of the ham, 1 cup of cheese, and 1/3 of the milk mixture.  Repeat the layers until the ingredients are gone.

Cover the dish and bake for 60-75 minutes, or until the potatoes are tender and the sauce is bubbly, removing the cover for the last 10 minutes to crisp the top.