Peg and I don’t eat a whole lot at a time, and we’re headed away for holiday, so I needed to make a small batch of scalloped potatoes for dinner. We always add ham, and I had one on hand.
- Two medium potatoes
- 3 T butter, divided
- 2 T flour
- 2 C milk
- 1/2 t pepper
- 1 t salt
- 1 C cubed ham
Peel and pare the potatoes thinly.
Melt the butter and flour to form a roux, cooking slightly. Whisk in the milk, add salt and pepper, and bring the mixture to a boil until thick enough to coat the back of a spoon. Spread 1T butter around the inside of a one-quart casserole.
Place a thin layer of white sauce in the bottom of the casserole. Alternate adding potatoes, cubed ham, and white sauce to fill the casserole.
Cover with foil and bake at 350F For 50 minutes. Uncover and bake another 30 minutes…
We like to serve ham and green beans with it.
(2025 update) I tend to make this about three times a month, and I don’t really use a recipe – I just make it by muscle memory. I currently bake for about 30 minutes under foil, and then another 70 minutes uncovered. The flavor of the crust that develops in that extra time is extraordinarily tasty.
