Ham and Vegetable Scalloped Potatoes

Ham and Vegetable Scalloped Potatoes

prep time

minutes
cook time
45
minutes
servings
6

Ingredients















Cooking Instructions

1

Heat oven to 350°F. Melt 2 tablespoons butter in a skillet over medium-low heat. Add ham and leeks; cook and stir for 4-5 minutes until leeks are tender. Stir in spinach; cook until wilted. Add garlic; cook and stir for 1 minute. Remove ham-vegetable mixture from the pan; set aside.


2

Melt remaining 2 tablespoons butter in skillet over medium-low heat. Add flour; stir until smooth. Gradually whisk in stock and heavy cream. Bring to a boil, stirring constantly; cook and stir for 4-5 minutes or until slightly thickened. Reduce heat. Add 1/4 cup parmesan and rosemary if desired; whisk until cheese is melted. Season with pepper to taste. Set aside 1/2 cup parmesan sauce.


3

Spread 1/4 cup of sauce in the bottom of a buttered 9-inch square baking dish. Layer with a third of the potato slices, half of reserved ham-vegetable mixture, 1 cup Swiss and half of the parmesan sauce. Repeat layers. Top with remaining potatoes. Spoon reserved 1/2 cup of sauce over potatoes. Sprinkle with remaining 1/4 cup parmesan cheese and paprika if desired.


4

Cover with foil. Bake for 45 minutes. Increase oven to 400°F. Uncover; bake 15-20 minutes or until potatoes are tender. Broil to brown top and garnish with rosemary if desired.


Ingredients















Cooking Instructions

1

Heat oven to 350°F. Melt 2 tablespoons butter in a skillet over medium-low heat. Add ham and leeks; cook and stir for 4-5 minutes until leeks are tender. Stir in spinach; cook until wilted. Add garlic; cook and stir for 1 minute. Remove ham-vegetable mixture from the pan; set aside.


2

Melt remaining 2 tablespoons butter in skillet over medium-low heat. Add flour; stir until smooth. Gradually whisk in stock and heavy cream. Bring to a boil, stirring constantly; cook and stir for 4-5 minutes or until slightly thickened. Reduce heat. Add 1/4 cup parmesan and rosemary if desired; whisk until cheese is melted. Season with pepper to taste. Set aside 1/2 cup parmesan sauce.


3

Spread 1/4 cup of sauce in the bottom of a buttered 9-inch square baking dish. Layer with a third of the potato slices, half of reserved ham-vegetable mixture, 1 cup Swiss and half of the parmesan sauce. Repeat layers. Top with remaining potatoes. Spoon reserved 1/2 cup of sauce over potatoes. Sprinkle with remaining 1/4 cup parmesan cheese and paprika if desired.


4

Cover with foil. Bake for 45 minutes. Increase oven to 400°F. Uncover; bake 15-20 minutes or until potatoes are tender. Broil to brown top and garnish with rosemary if desired.


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