Potato-Ham Scallop Casserole
Submitted by Noely
Scalloped potatoes layered with ham, onions, and creamy milk sauce get topped with buttery breadcrumbs for a cozy one-dish dinner that’s perfect for using up leftover ham.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is comfort food that sticks to your ribs without fuss.
Thin-sliced potatoes layer with chunks of cooked ham and onions, all swimming in a simple flour-thickened milk sauce that bakes down into creamy, golden perfection.
The breadcrumb-parsley topping adds that essential crunch.
Kitchen Tips
- Slice potatoes uniformly for even cooking
- Layer tightly in the casserole so everything cooks at the same rate
- Cover for most of the baking time to ensure potatoes get tender
- Test doneness by piercing a potato slice with a fork
- Let it rest after baking so the sauce thickens up
Variations
- Use turkey or chicken instead of ham for post-holiday leftovers
- Add a layer of cheese for extra richness
- Toss in frozen peas or green beans for color and vegetables
Ingredients
Directions
Place half the ham in a 2 quart casserole.
Cover with half the potatoes and half the onion.
Sift half the flour over, season with salt and pepper.
Repeat layering ham, potatoes and onion.
Season with additional salt and pepper.
Sift remaining flour atop. Pour milk over all.
Bake covered at 350℉ (180℃). until potatoes are nearly tender, 1 to 1¼ hours.
Uncover.
Combine bread crumbs and melted butter; sprinkle atop casserole.
Top with parsley.
Bake 15 minutes longer.
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