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Scalloped Potatoes and Ham Casserole

Scalloped Potatoes and Ham Casserole

Scalloped Potatoes and Ham Casserole recipe












Trans-fat Free, Good source of fiber


3 pounds potatoes
all purpose
1 ½ cups milk
cup all-purpose flour
1 cup light cream (half&half)
¾ cup water
1 each vegetable stock
package, powder form
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon black pepper
12 ounces ham
4 each scallions, spring or green onions
thinly sliced
½ cup swiss cheese
½ teaspoon paprika


Bring large pot of water to boiling.

Peel potatoes; thinly slice; place slices in bowl of cold water as you slice.

Drop drained potato slices into boiling water; boil 3 minutes.

Drain; reserve.

Heat oven to 375℉ (190℃).

Coat inside of 12x7x2-inch or other 2½ to 3 quart baking dish with nonstick cooking spray.

Stir together ½ cup milk and the flour in medium-size saucepan until smooth.

Stir in remaining 1 cup milk, the half and half, water, vegetable broth powder, thyme, salt and pepper; cook, stirring, over medium heat until sauce thickens and bubbles, about 3 minutes.

Spoon one-third of potatoes into prepared casserole.

Sprinkle with half of the ham and green onion.

Spoon on one-third of sauce.

Repeat layers.

Top layer should be potatoes with remaining sauce poured over all.

Bake, covered, in 375 oven for 30 minutes.

Sprinkle cheese over top and dust with paprika if desired.

Bake, uncovered, 15 minutes or until lightly browned.

Let stand 10 minutes before serving.


* not incl. in nutrient facts


about 3 years

This recipe makes a a very saucy scalloped potatoes. I seasoned the water that I cooked the potatoes in so I left out the extra salt (1/2 tsp.) called for in the recipe and the seasoning was spot on. Noticed that with thinly slice potatoes that the cooking time of 3 minutes should probably be shortened to one or two minutes. Mine potato slices seemed to turn out a bit too well cooked, as the potatoes keep cooking while waiting to assemble. This will depend on how thick/thin you slice the potatoes. Some nice additions would be minced parsley sprinkled through each layer. I also added a pinch or two of nutmeg when making the sauce.

The sauciness was lovely and nicely seasoned and balanced throughout the layers of potatoes.

A classic that will be made time and again.

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Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 40024% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 882mg 37%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 17%
Sugars g
Protein 42g
Vitamin A 9% Vitamin C 29%
Calcium 21% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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