Over the years my family has had big Easter dinners, dinners with just the 4 of us, & even Easter dinners out at restaurants. But one thing that is usually always on the table is ham.
I don’t know about you, but we always seem to have way too much ham leftover & by the second day of straight up Easter dinner leftovers, I’m tired of it. This is no revelation to make scalloped potatoes & ham with your Easter leftovers, but I wanted to share my twist on it. I love a traditional scalloped potato dish made with real cream, butter, & cheese. Mine is a tad lightened up, not really on purpose just because I always have milk on hand. Nothing crazy – basically just using 1% milk instead of cream.
This dish combines so many of my favorites & is actually not hard at all to make. The longest part is peeling & slicing the potatoes. But if you have a mandolin slicer, it’ll go quick! This is my favorite way to use up left over ham & it’s such a comforting dish. It feels like eating grandma’s homecooking – I love it. So if you have an ham leftover on Sunday, slice up some potatoes & stick it in the oven for a cheesy, delightful, dinner that doesn’t feel like you’re eating leftovers!
Scalloped Potatoes & Ham
- 3 lbs potatoes, peeled & thinly sliced
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups 1% milk
- Salt & pepper, to taste
- ¼ tsp nutmeg
- 3 slices of ham, diced (or more!)
- ½ cup muenster cheese, shredded
- ½ cup of cheddar cheese, shredded
- Preheat oven to 350 degrees.
- Combine butter & flour in a medium saucepan over medium heat. Heat until bubbly (about 2 minutes).
- Whisk in milk & bring to a simmer, stirring constantly.
- Add in spices.
- Layer half of potatoes in a greased 8 x 8 inch casserole dish. Sprinkle half of the ham & pour half the sauce over it. Top layer with half of the cheese.
- Repeat, with remaining cheese being top layer.
- Cover with foil & bake for 30 minutes. Uncover & bake for additional 60 minutes.
Serves 6 – 8
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