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Scalloped Potato and Ham Casserole


2 tbsp (30 mL)     butter
4 tbsp (60 mL)     flour
2 cups (500 mL)     milk
¼ tsp     salt
½ tsp     pepper
4     large baking potatoes, peeled, sliced and placed in cold water
2 cups (500 mL)     diced cooked ham
2 cups (500 mL)     grated cheddar cheese


Generously spray a 9x13-inch (23x33-cm) baking dish. Set aside.

Melt butter in a sauté pan; add flour, stirring to incorporate. Allow flour to cook until it just begins to bubble and release some butter back into the pan.

Add milk and stir until thickened, 3-4 minutes. Add salt and pepper. Cover the bottom of the baking dish with 1/3 of the sauce. Layer 1/3 of the potatoes, 1/3 of the ham and 1/3 of the cheese. Repeat layering two more times, ending with the cheese.

Cover loosely with foil. Bake at 350ºF (180ºC) for 35 minutes, then remove foil and cook for an additional 10 minutes, or until potatoes feel soft when pierced.

Makes 4 to 6 servings

Scalloped Potato and Ham Casserole

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