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Scalloped Potatoes with Ham
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Description
A vintage recipe for an all-time favorite. Easy peasy to make and everyone loves this one. It’s even better the next day.
Ingredients
- 5 whole Red Potatoes Peeled And Sliced 1/8"
- 1 whole Sweet Onion, Peeled And Thinly Sliced
- 2 cups Diced Cooked Ham
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Buttermilk
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup (please Don't Judge Me)
- 1 pound Velveeta, Cubed
- Salt And Pepper To Taste (lots Of Pepper)
Preparation
Preheat oven to 350 degrees.
Combine potatoes, onions, and diced ham in a large bowl. Mix well and set aside.
In a medium sauce pot, melt butter and mix flour into the butter and cook for 2 minutes to create a loose roux. Add buttermilk and cook, stirring till slightly thickened. Add cream of mushroom soup, stir well. Add Velveeta and stir till cheese is melted and sauce is nice and smooth. Taste and adjust seasonings.
Pour sauce over the potatoes, onion and ham mixture. Stir gently to distribute sauce throughout.
Spray a 9×13 glass dish with cooking spray, pour mixture into dish and spread in an even layer.
Place in the oven and cook for 1 hour 15 minutes. Remove from the oven and allow to rest for 15-30 minutes. The sauce will thicken upon sitting.
Enjoy. And remember, you have been warned: you won’t be able to stop eating till the dish is clean!
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2 Comments
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angelacarol on 12.30.2009
I just made this recipe tonight and we loved it. Even my no-potato-eating 4 year old daughter ate it. I have been looking for a recipe for awhile that tastes like my mom’s wonderful Sunday dinner scalloped potatoes. This is it!!! So happy to find your recipe.
amanda on 12.29.2009
I made this tonight for dinner and it was tasty! I had to sub Cream of Wild Mushroom soup as it was all I had in the pantry, and it made it a bit strong tasting for my husband’s liking. So I will stick with your recipe exactly next time!!
When I was making it, I was thinking “This isn’t all gonna fit in my 9×13!” But have faith, cause it does. And it didn’t overboil in the oven.
I couldn’t wait 15 minutes after I took it out, cause it smelled so good and I was so hungry. So my sauce was a bit runny. So again, I will follow the recipe exactly next time!
Thanks for sharing!