As discussed in a recent post, I cooked an enormous ham and now have the fun task of coming up with creative ways to incorporate the leftovers into breakfast, lunch and/or dinner.
After much begging and pleading from Jason, I finally broke down and made scalloped potatoes for dinner last night. Now, let me preface this post by saying (for those of you who don’t know) I am Italian. I never made, nor have I ever ate scalloped potatoes before so I this was all new to me. Always one for a challenge, I began my search.
Step one: Find a recipe.
Step two: Find an easier recipe that I can actually make. 😉 So after some searching, I stumbled upon a decent looking Scalloped Potatoes’ n Ham recipe. Here are the ingredients you will need to make this dish:
- 3/4 cup powdered nondairy creamer
- 1-3/4 cups water
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons dried minced onion
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 6 large potatoes, peeled and thinly sliced
- 2 cups diced fully cooked ham
- 1 cup (4 ounces) shredded cheddar cheese
Step three: I peeled, washed and began slicing potatoes. Although the recipe called for 6 large potatoes, I used a lot more to fill up the baking dish. I just kept peeling and slicing until the dish was full.
Step four: Next I substituted half a red onion (diced) for the dried minced onion that is listed in the recipe. After all, recipes aren’t carved in stone and I figured I should just use up what I had in the fridge.
Step five: I diced up some of the left over fully cooked ham that I had in the fridge. Again, I just eyeballed it and didn’t measure it to the exact specifications listed in the recipe. After spraying the baking dish with non-stick cooking spray I combined the potatoes, ham and onions into the dish and put off to the side.
Step six: Set the oven to 350° so it can begin to get nice and warm up as you make the super special secret sauce.
Step seven: In a bowl, combine creamer and water until smooth. In a small saucepan, melt butter. Stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir until thickened.
Step eight: Pour the sauce over the entire dish and stir to make sure the potatoes are coated.
Step nine: Cover and bake for 15 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Sprinkle with cheese; bake until edges are bubbly and cheese is melted
Step ten: ENJOY!!!!
I tried to get an action shot of JBear enjoying this dish but that quickly turned into a game called let’s eat before mommy can take a picture. Oh well, at least he enjoyed his dinner. 😉
So is this a recipe you think you may try? If so, please send in comments or pictures and let me know how it turned out for you. What comfort foods do you make?