We have been making this Easy Scalloped Potatoes and Ham Recipe in my family for as long as I can remember. I used leftover ham from the holidays that I had in the freezer and sliced it in the food processor.
How to make my Easy Scalloped Potatoes and Ham Recipe
Process onions and the ham in a food processor using the slicing blade.
Add the onions and ham to washed and peeled potatoes that you have processed previously in the same manner.
Have your remaining ingredients ready. These include salt, pepper, butter (cut into pieces), flour and milk (or heavy cream).
Layer potato/onoion/ham mixture first and add some of the salt and pepper.
Sprinkle some of the flour over that.
Add dabs of some of the butter around this layer.
Repeat these layers until you have used all of the ingredients.
Top with remaining butter, salt and pepper.
Then, add milk (or heavy cream) and press (not stir) the potatoes so they are coated. I do this a few times during the cooking process as well so the top layer of potatoes doesn’t dry out or burn.
When nearly all of the liquid has absorbed and the potatoes are tender and golden, you are done! This took about 75 minutes for me.
Allow the potatoes to cool for a few minutes prior to serving.
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Easy Scalloped Potatoes and Ham Recipe
- Food Processor
- 2 Quart Casserole Dish
- 5 medium Russet Potatoes washed, peeled and sliced very thin, either in the food processor or by using a sharp knife
- 1/2 medium Onion sliced very thin
- 1 1/4 c Ham sliced very thin
- 2 c Milk (or Heavy Cream)
- 3 tbsp Butter cut up into small pieces
- 2 - 3 tbsp All Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Preheat oven to 350 degrees. You'll also need a 2 quart casserole dish, regardless of shape.
- Using a sharp knife, or better yet...a food processor, slice peeled potatoes very thin. Set aside.
- In the same processor, now slice the onions and finally the ham.
- In a large bowl, combine these three ingredients.
- Layer the mixture in the casserole dish, sprinkle with salt, pepper and flour. Add small pieces of butter. Repeat until you use all of the mixture, ending with butter, salt and pepper.
- Add the milk (or cream) and press (not stir) the potatoes until covered. Do this a few times during cooking to ensure they don't dry out or burn.
- Cook for anywhere from 60 to 75 minutes. This will vary based on your casserole dish and the thickness of your potatoes. Potatoes should be tender with most of the liquid absorbed and the top golden brown.
- Allow to cool slightly before serving.
- Garnish with fresh parsley.