Scalloped Potato and Ham Recipe
6 potatoes, peeled and thinly sliced
1/2 cup onion, finely chopped
3 tablespoons flour
4 tablespoons butter, cubed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1 cup (or 2 cups) cooked ham, cubed
2 1/2 cups milk
shredded cheddar cheese (optional)
Preheat oven to 350º F. Grease baking dish and then layer prepared potatoes, onions, and ham in 3 layers.
Sprinkle each layer with seasonings and cubed butter. Add milk.
Cover and bake 1 - 1 1/4 hours or until potatoes are tender. During the last 20 minutes of baking uncover in order to brown the top (sprinkle cheddar cheese during last 20 minutes of baking, if desired). That's all! Enjoy your scallop potatoes!
Au Gratin Potatoes
2 to 2 1/2 pounds red-skinned potatoes
2 tablespoons butter
1/2 cup diced onion
2 small cloves garlic, minced
1 tablespoon fresh chopped parsley
2 tablespoons flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
salt and pepper, to taste
Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking. In a saucepan, melt butter over medium-low heat. Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender.
Serves 4 to 6.