Potato-Ham Scallop
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
ham
fully-cooked, cubed |
*
|
| 8 | medium |
potatoes
peeled and thinly sliced |
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 3 | tablespoons |
bread crumbs
|
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| 2 | tablespoons |
parsley leaves
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ham
fully-cooked, cubed |
*
|
| 8 | medium |
potatoes
peeled and thinly sliced |
|
| 59 | ml |
onions
finely chopped |
|
| 118 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 45 | ml |
bread crumbs
|
|
| 15 | ml |
butter
or margarine, melted |
|
| 3E+1 | ml |
parsley leaves
fresh, snipped |
|
Directions
Place half the ham in a 2-qt casserole.
Cover with half the potatoes and half the onion.
Sift half the flour over; season with salt and pepper.
Repeat layering ham, potatoes and onion.
Season with additional salt and pepper.
Sift remaining flour atop. Pour milk over all.
Bake covered at 350℉ (180℃) until potatoes are nearly tender, 1 to 1¼ hours. Uncover.
Combine bread crumbs and melted butter; sprinkle atop casserole. Top with parsley. Bake 15 minutes longer.
