Wilma’s Scalloped Potatoes with Ham
Wilma lived into her 90s, and she passed along many recipes from her days as a farm wife. Raised during the Great Depression, the recipes often deal with using food on hand and/or stretching a dollar. An added bonus is that the ingredients used are simple and natural (well, except for the oleo!) I’ll be sharing them with you as I try them out.
This recipe produces an easy, creamy scalloped potato dish. She adds ham for protein, but you could skip it for a side dish. You can see she also suggests adding Worcestershire sauce, Parmesan cheese or mustard to change up the flavor. I personally like a bit more spice, so I suggest 1/8 tsp of cayenne pepper, or perhaps some sliced jalapenos! But whatever you choose, following this recipe will give you a family-size dish of creamy, cheesy potatoes, with a crunchy crust. Enjoy, and thanks Wilma!
Wilma's Scalloped Potatoes with Ham
- 4 cups Raw Potatoes sliced
- 1/3 cup Onion minced
- 2 tbsp Flour
- 1/2 tsp Salt
- Pepper to taste
- 1/8 tsp Cayenne pepper optional
- 2 tbsp Butter
- 1 1/2 cups Milk see notes
- 1/2 cup Cheddar cheese grated
- 3/4 lb Cooked Ham
- Paprika for color
- Peel and slice potatoes and place in boiling water for 3 to 5 minutes. Drain.
- Melt butter in skillet. Add onion and saute until translucent. Add flour, and stir until the flour is cooked and you smell a nutty aroma - about 3 minutes. Slowly add the milk, stirring until thickened. Do not boil. Gradually stir in the cheese until melted and smooth. Season with salt and pepper and other seasonings as needed.
- In a greased 2 quart casserole or 13X9" baking dish, alternate the layers of potatoes and ham, while splashing with the cheese sauce. End with the sauce on top, and sprinkle generously with paprika.
- Bake at 350F for 1 hour.