Wednesday, October 22, 2008

Ham and Scalloped Potatoes

It's rainy and cold outside, and I need comfort food! This classic dish that's been adapted from "Betty Crocker's New Cookbook" is all about comfort. Omit the ham, and you have a fantastic, vegetarian side dish.

Ham and Scalloped Potatoes

2 lbs. boiling or baking potatoes, peeled and thinly sliced
3 tbsp. MSPI-friendly margarine
1 small onion, finely chopped
3 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 cups rice milk
1 tbsp. MSPI-friendly margarine
1 1/2 cups smoked ham, cubed

Heat oven to 350. Grease bottom and sides of a 2-quart casserole with shortening or use cooking spray.

Melt 3 tablespoons margarine in a 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in ham.

Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon margarine.

Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

1 comment:

Anonymous said...

I tried this the other night for dinner because I had a few potatoes, half an onion and some sliced ham leftover. We really liked it a lot. I am making just the potatoes for Thanksgiving today to have a mashed potato alternative that is dairy-free. Thanks for the recipe!