Scalloped Potato's with Ham
4 medium Russet potatoes, sliced
1 can Cream of Chicken
1/2 cup milk
1/2 tsp. black pepper
1/2 small onion
1 cup cubed ham
Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
In blender combine cream of chicken, black pepper, milk and onion (I add the onion here because my kids are kind of picky about finding pieces). Layer the bottom of the casserole dish with 1/3 of the potato slices, then add a bit of ham over that layer and pour some of the mixture from blender and repeat. Layer of potato's, ham and mix. Top the casserole with the remaining potato slices. Cover the casserole with aluminum foil and bake in the oven for one hour. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. After an hour, remove from the oven, remove the foil, sprinkle on some shredded cheese.
Monday, September 28, 2009
There are so many different versions of scalloped potato's out there but this is one of my favorites, of course a lot of that favoritism comes from this recipe being my mom's :) And fall is the best time to make this dish! My hometown is in full swing of potato harvest! Best potato's ever!