I tend to forget that we are only a family of three when I buy groceries. I love buying whole hams, big pork butts and massive roasts. But don't worry, none of it goes to waste! Matt thinks my reworked leftover meals are some of my best work. He always looks forward to what crazy things I am going to dream up. Most of them don't make the blog, because it's hard for you to recreate our strange leftover bits to get started. Some are great for the blog though, because having bit of leftover ham or pulled pork is a common occurrence (right? We cant be the only ones, can we?!)
Scalloped potatoes are a great dish on their own, but if you add ham it becomes a hearty main dish in an instant. All you have to do is throw together a salad or warm up a veggie and dinner is done. We had ours with roasted asparagus and it was delicious!
Here's the thing, though. You can keep a secret right? Matt is convinced that he doesn't like scalloped potatoes. So I didn't tell him what he was eating. When he asked what was for dinner, I answered "I dunno, some leftover thing I threw together." It's my standard answer anyway, not everything has a name! So he ate it unknowingly.... and went back for seconds!
Scalloped Potatoes with Ham
2 T butter
1 small onion, diced
5 T flour
2 3/4 cups whole milk
1/4 tsp salt
1/2 tsp pepper
4 large baking potatoes (about 2 pounds worth)
3 cups ham, diced
6 oz Monterey Jack Cheese
- Preheat oven to 375 F.
- Grease a 3.5 quart casserole.
- In a large skillet over medium heat, melt the butter. Add the onions and cook until translucent.
- Stir in flour and cook for 2 minutes. Slowly add milk, stirring as you go to avoid lumps. Cook until it begins to thicken. Remove from heat, stir in salt and pepper and set aside.
- Thinly slice the potatoes. Layer half the potatoes in the prepared baking dish.Then add half the ham, half the milk mixture then half the cheese. Repeat with the remaining potatoes, ham, milk and finish with the remaining cheese.
- Place the lid on the dish or cover with foil and bake for 45 minutes. Remove lid and bake for an additional 25 minutes. Top with a little additional freshly ground pepper and let rest for 10-15 minutes before serving.