I really love meals that allow me to use up things I already have in the pantry or cooked food already in the fridge. To use up some extra potatoes and leftover ham, I decided to throw together Scalloped Potatoes and Ham one evening. It was such a comforting and hearty dish that really warmed us up on a chilly Southern California evening! Though the picture is very monochromatic, the dish is super flavorful and delicious when served with a simple green salad! Enjoy!
Scalloped Potatoes and Ham
Preheat oven to 350.
Peel 4-6 Russet potatoes (4 large to 6 medium). Thinly slice and layer in a 9x13 glass baking dish. Add in some cooked, cubed ham (bacon would be good too) and you can even add in a little bit of chopped onion and garlic. Get as fancy or stay as simple as you want!
To make the sauce, add 3 tablespoons butter to a sauce pan and melt it over medium heat. Add 3 tablespoons flour and a little pepper (no salt). Cook together for 1-2 minutes. Add in 2 1/2 to 3 cups of milk (use anything except non-fat milk here). Stir continuously over medium-low heat until mixture thickens. Season with salt to taste once you turn off the heat.
Pour the white sauce over the potatoes. Bake covered at 350 for at least an hour--it could take more though depending on how thin you slice your potatoes. You can uncover it and allow it to brown a bit on top for an additional 5 minutes after the potatoes are fully cooked. You could even sprinkle some cheddar cheese on top and melt that. Again, get as fancy or stay as simple as you want!
P.S. Don't blame me for these somewhat vague instructions...I just learned to be like this with this particular recipe from my mom!