SCALLOPED POTATOES AND HAM SOUP RECIPES

Name: Scalloped Potatoes
Prep time: 20 min
Total time: 2 h 5 min
Yield: 6
Ingredients: 4 tablespoons butter; 1 small onion, finely chopped (1/3 cup); 3 tablespoons Gold Medal™ all-purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; 2 1/2 cups milk; 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

SCALLOPED POTATOES RECIPE - BETTYCROCKER.COM

Scalloped Potatoes Recipe - BettyCrocker.com image

The perfect side dish to a main course or a welcome addition to any potluck supper, Scalloped Potatoes is one of those dishes that seems complicated but is deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that, it’s just a long bake and a short standing period to let the sauce thicken. Then, voilà! Your baked Scalloped Potatoes dish is ready to serve. Set it out for an elegant or celebratory dinner, or bring it along to a get-together, and you'll be fielding requests for easy Scalloped Potatoes all year long.

Provided by Betty Crocker Kitchens

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310 , CarbohydrateContent 46 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 4 g, ProteinContent 8 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 8 g, TransFatContent 0 g

HAM AND SCALLOPED POTATOES RECIPE - BETTYCROCKER.COM

Ham and Scalloped Potatoes Recipe - BettyCrocker.com image

Here we have what we call a quick and easy comfort food. This deliciously creamy scalloped potatoes and ham recipe goes with almost every dinner and only requires 20 minutes of prep, followed by a slow bake in the oven—making this hearty side dish your perfect go-to recipe for potatoes. Bring this casserole to your next potluck, and you'll be the talk of the town with the best scalloped potatoes and ham around.

Provided by Betty Crocker Kitchens

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

4 tablespoons butter
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 1/2 cups cubed fully cooked ham

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 300 , CarbohydrateContent 33 g, CholesterolContent 50 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 14 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 6 g, TransFatContent 1/2 g

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