I love scalloped potatoes. I could eat them as a meal. However, just eating potatoes as a meal is sort of frowned upon. Sooooo I have found a way to get around that little rule. Adding ham to scalloped potatoes turns them into a main dish and makes them even more amazing!
This recipe can be made with regular potatoes sliced or diced OR you can take a lazy route and use hash browns. I think they taste just as amazing with hash browns so 99% of the time I take the lazy route. I won't tell if you won't!
1 Bag Hash browns (approximately 30 oz.) I use shredded
2-3 C. Ham cut into chunks or pieces
1/2 C. Onion, diced
6 T. Margarine
3 C. Milk
6 oz. Velveeta
3 T Cornstarch dissolved in 1/2 C. Water
Ground Black Pepper (to taste)
Spray a 9x13 pan with cooking spray. Combine the hash browns, diced onion, and diced ham in the 9x13 pan.
In a sauce pan. Melt the margarine. Add milk and Velveeta. Cook on medium heat until all of the cheese is melted. Add pepper. Slowly pour the cornstarch/water mixture into the sauce. Whisking the whole time so that no lumps form. Remove from heat.
Pour the sauce over the potatoes and ham. Stir to combine all of the ingredients. Cover the pan with foil. Bake at 325 deg. for 1 hour. Remove the foil and bake for another 25-30 min.
I totally cheat and use hash browns :) Shhhh
Combine ham, onions, and hash browns in the 9x13 pan.
Cut the Velveeta into chunks. It will melt faster. Once it is melted add in the cornstarch mixture.
Combine the 1/2 C. water and 3 T. cornstarch. Whisk with a fork until combined. Slowly pour into the cheese sauce mixture.
Be sure to whisk the entire time you are pouring in the cornstarch mixture. Otherwise you will end up with lumps. ICK!
Pour the sauce over the potatoes and ham. Mix to combine. Cover with foil and Bake at 325 deg.
I hope you enjoy these cheezy creamy potatoes as much as I do.
-Jessica
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