We had left-over Smithfield spiral ham and I wanted something hearty. I combined and tweaked several recipes to create this. John and I thought it was excellent!! Enjoy!!
Rustic Scalloped Potatoes with Ham & Peas
6 tablespoons butter
1/2 cup flour
1 1/2 teaspoon salt
3/4-1 teaspoon dried thyme
1/2 teaspoon black pepper
4-4 1/2 cups milk
8 cups thinly sliced potatoes, with skins on
2 cups chopped fully cooked ham
1-1 1/2 cups frozen peas
2 cups shredded cheddar cheese
Slice potatoes thinly, retaining skins. I used my food processor.
Add to large pot of boiling water. Cook for 10 minutes. Drain.
In a saucepan, melt butter. Stir in flour, salt, thyme & pepper.
Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened.
In a large greased baking dish (11 x 15) layer half the potatoes, ham, peas and cheese.
Top with half the sauce. Repeat.
Bake at 365 degrees for 45-60 minutes, until potatoes are tender and casserole
is hot, browned and bubbly throughout.
6 tablespoons butter
1/2 cup flour
1 1/2 teaspoon salt
3/4-1 teaspoon dried thyme
1/2 teaspoon black pepper
4-4 1/2 cups milk
8 cups thinly sliced potatoes, with skins on
2 cups chopped fully cooked ham
1-1 1/2 cups frozen peas
2 cups shredded cheddar cheese
Slice potatoes thinly, retaining skins. I used my food processor.
Add to large pot of boiling water. Cook for 10 minutes. Drain.
In a saucepan, melt butter. Stir in flour, salt, thyme & pepper.
Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened.
In a large greased baking dish (11 x 15) layer half the potatoes, ham, peas and cheese.
Top with half the sauce. Repeat.
Bake at 365 degrees for 45-60 minutes, until potatoes are tender and casserole
is hot, browned and bubbly throughout.
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2 comments:
Looks yummy Shelly Rae!
This looks and sounds fabulous! Too bad you can't try it out on us on Tuesday! Hope your Christmas was merry and bright!
Barb
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