Tuesday, December 27, 2011

Scalloped Cheesy Potatoes and Ham

This is the perfect dish to make with your holiday leftovers and perfect  for cold winter nights- even if your winter nights are in Southern California.. it still gets pretty cold here. I made this dish after
a) Jason saying he liked my Christmas scalloped potatoes, but wished they were cheesier (they didn't contain any cheese) and b) after reading a few recipes on from a slowcooker recipe book I got for Christmas and c) some research online on All Recipes website.

My recipe is adapted mostly closely to this on on All Recipes

5-6 potatoes, peeled and thinly sliced
1/2 yellow onion thin sliced
1 small can 98% fat-free cream of mushroom soup
1/2 cup water
1/2 cup milk
1 cup diced ham
1 cup shredded cheese
Dash of pepper

1. Prep your ingredients and pre-heat your oven to 400 degrees F
2. In a bowl, whisk cream of mushroom soup, water and milk
3. Add ham & cheese into cream of mushroom soup mixture until combined
4. In a medium size baking dish*, add a layer of potatoes and onions
5. Cover potato layer with some of the cream of mushroom soup mixture
6. Repeat steps 4 & 5 until you've used up all ingredients
7. Cover dish with foil and bake for 35-45 minutes, or until bubbly and potatoes are tender
8. Enjoy!

* I'm still learning the dynamics of baking dish sizes, but I think a square 9x13 (that is standard...right?!) would be a good size for this dish

This makes a pretty good side dish, or a great main dish(add a salad and call it dinner).

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