Scalloped Potatoes with Ham
Have you ever wondered how to cut thin slices of potatoes? One option is a food processor with the slicing blade. A second option is a vegetable mandolin, a handheld utensil that allows you to cut uniform slices more easily than with a knife.
INGREDIENTS | SERVES 6
- 4 large potatoes
- 6 tablespoons butter
- 1 small onion, chopped
- 3 tablespoons flour
- 1¼ cups milk
- 3 cups cooked ham
- 1 cup shredded Cheddar cheese
Freezing Day
Peel potatoes and slice into ⅛″–¼″ slices.
In skillet, melt butter and sauté onion 5–10 minutes until it is tender. Stir in flour and mix well. It should very quickly form a paste.
In separate saucepan, heat milk on medium-low heat for 5 minutes. Stir hot milk into the skillet with the paste. Continue to whisk over medium heat 5–10 minutes until the sauce thickens.
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
Put potatoes and ham in the casserole dish. Stir in prepared sauce and Cheddar cheese and mix well. Cover with foil and bake at 350°F for 35–40 minutes. Let cool, wrap tightly, and freeze.
Reheating Instructions
Following the casserole method, defrost casserole in the refrigerator overnight. Bake at 350°F for 40–45 minutes or until it is fully heated.
PER SERVING
Calories: 477 | Fat: 28g | Protein: 17g | Sodium: 857mg | Carbohydrates: 39g | Fiber: 4g
