Scalloped Potatoes with Ham
What better way to use up leftover ham than with these creamy potatoes.Yield: 4 servings
|6 tablespoons||butter, divided|
|1/4 cup||all-purpose flour|
|1 teaspoon||dried parsley flakes|
|1/2 teaspoon||dried thyme|
|6 cups||thinly sliced peeled potatoes|
|1 1/2 cups||chopped fully cooked ham|
|1||small onion, grated|
In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.