Ode to Meat and Potatoes Mary!

This was always a staple in my house when I grew up.  We were a meat and potatoes family.  Up until a couple of years ago, if you went to my mom’s house for dinner you would get meat and potatoes  for dinner.  It would be meatloaf, pot roast, mashed potatoes, boiled potatoes and if you were lucky, creamed potatoes.  Well, if it was Christmas Eve then you would get creamed potatoes and Prime Rib!  Yeah, more meat and potatoes.  

So with Easter wrapping up and some leftover ham in the refrigerator wither waiting for split pea soup or a quick dinner.  But, you really don’t need to wait until you have leftovers to make this dish.  Just pick up a couple of ham steaks in the meat case, cut them up to about 2 inch cubes.   I like to leave the skins on the potatoes and use my mandolin slicer to make them super thin.  Putting this all together and waiting for it to bake makes me want to call my Mom and thank  her for her meat and potatoes inspirations!

Ham and Scalloped Potatoes



6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon dried basil or dried parsley
1 teaspoon salt
1/2 teaspoon dried
1/4 teaspoon pepper
3 cups 2% milk
6 cups thinly sliced potatoes (I leave the skins on, but some recipes call for peeled)
1-1/2 cups chopped fully cooked ham
1 small onion, grated


In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.

Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.

Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 521 calories, 28 g fat (16 g saturated fat), 99 mg cholesterol, 2,343 mg sodium, 47 g carbohydrate, 5 g fiber, 19 g protein.
Originally published as Scalloped Potatoes with Ham in Taste of Home April/May 1999, p39

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