Mom's Scalloped Potatoes and Ham

Fran Murray


This makes a great main dish or side dish. The family cheers when they hear it's scalloped potato night. I will warn you that they take some time to bake, but they are well worth the effort! It reheats fabulously too. You can omit the ham if desired.

☆☆☆☆☆ 0 votes
8 to 12
25 Min
2 Hr


1/2 c
chopped onion
1/2 c
unsalted butter
1/2 c
all purpose flour
1 1/2 tsp
1/4 tsp
ground black pepper
5 c
whole milk
thick slice ham (1 pound or so), chopped
5 lb
russet potatoes, peeled and thinly sliced


1Preheat oven to 375 degrees.
2To make sauce, cook onion in butter till tender but not brown. Stir in flour, salt and pepper. Add milk slowly. Cook and stir constantly till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat.
3Place half of the sliced potatoes in a greased 2-quart casserole. Cover with half of the sauce; sprinkle half of the ham evenly over the potatoes and sauce. Repeat layers. Bake, covered, in a 375 degree oven for 1 hour and 15 minutes.
4Uncover; bake about 45 minutes more or until potatoes are done and slightly browned on top. Check with a fork to see if they are tender. Makes 8 to 12 servings.
5Makes 8 to 12 servings.
6CHEESY SCALLOPED POTATOES: Prepare scalloped potatoes as above, except reduce salt to 1 teaspoon and stir in 2 cups shredded sharp cheddar cheese into sauce after it is cooked, till melted.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American