The ultimate in comfort food, this Scalloped Potatoes with Ham dish is actually fairly light!
Scalloped Potatoes with Ham
3 tablespoons butter
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
3 cups 2% milk
6 cups thinly sliced russet potatoes (about 3 large potatoes)
1/3 pound low-sodium ham steak, chopped (ask deli to slice ham “ham steak” thick for you)
1/2 small onion, grated
Preheat oven to 375°F. Melt butter in a large skillet over medium heat. Add in parsley, thyme, salt, pepper and flour, and whisk together. Cook for 2 minutes, whisking occasionally.
Slowly add milk, whisking constantly, until smooth. Turn heat up to high and bring mixture to a boil, whisking constantly. Turn heat back down to medium and continue whisking for 2 minutes.
Combine potatoes, ham and onion in a large bowl. Spray a 9×13-inch pan with non-stick spray and add in half the potato mixture. Top with half the sauce; then repeat the layers. Cover the pan with foil and bake for 65 minutes. Remove the foil and bake an additional 15-20 minutes, or until potatoes are tender and top is golden brown.
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