It has been gloomy, windy and chilly here recently with leaves and temperatures falling. Warm, soothing comfort food is definitely needed.
I've recently seen others share their recipes for scalloped potatoes and ham and this brought back great memories of my mother's ham and scalloped potato recipe and those dinners growing up at home. My mother's recipe, although very good, was a bit bland as many recipes of that era were, so I set off to find a recipe with something just a little different. I found one with a mixture of celery, carrot and green onions that sounded delicious. I decided to substitute leek for the green onions since they were on sale.
My husband and I loved it! Who doesn't love the look a browned and beautiful potato casserole on a cold, wet day? Yessirree...pure comfort.
I find slicing potatoes with a good mandoline with hand protector makes easy work out of making scalloped potatoes!
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Creamy Scalloped Potatoes with HamInspired by About Southern Food
Note: My recipe includes more vegetables and more sauce than the original recipe and it needed a longer baking time which I shared below.
Update: The most recent time I made this in fall of 2018, I did not add the ham to the vegetables while sauteing them. I added the ham after the vegetables were tender.
3 pounds peeled potatoes, thinly sliced with a mandoline or sharp knife, about 6 to 8 cups
5 tablespoons butter or margarine
3/4 cup chopped celery
9 green onions, with 3 inches of green top, or 1 small leek, white and light green part - chopped
3/4 cup chopped carrots
2 cups diced cooked ham - I used 1 pound Boar’s Head ‘Sweet Slice’ ham cut it into 2, ½-inch slices at the deli counter, which I diced into 1/2 pieces
5 tablespoons flour
2-1/2 to 3 cups milk
¾ teaspoon salt
¾ teaspoon pepper
1-1/2 cups shredded white cheddar cheese
In a large saucepan, melt butter over medium low heat; add celery, green onions, carrots, and ham. Sauté, stirring frequently, until vegetables are tender. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly; add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick.
In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for approximately 75 to 90 minutes, or until the potatoes are fork tender.
Serves 4 to 6