This recipe is taken from the 2006 Milk Calendar. The classic combination of ham and creamy scalloped potatoes in one dish will become a new family favourite.
- Prep: 15 min
- Cooking: 50 min - 1 h
- 2 tbsp (30 mL) butter
- 3 garlic cloves minced
- 1 onion thinly sliced
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) all-purpose flour
- 3 cups (750 mL) Milk
- 1 tbsp (15 mL) grainy or Dijon mustard
- 1 1/2 cups (375 mL) diced smoked ham
- 6 medium potatoes peeled and thinly sliced
- 1 cup (250 mL) shredded Canadian Cheddar or Gouda cheese
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Preheat oven to 350 °F (180 °C). Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish.
In large pot, melt butter over medium heat; add garlic and onion, thyme, salt and pepper. Cook, stirring, for about 5 min or until softened. Sprinkle with flour; cook, stirring, for 30 sec. Gradually whisk in milk and mustard; bring to a boil, stirring. Cook, stirring, for about 5 min or until thickened. Remove from heat; stir in ham. Add potatoes; toss gently to coat in sauce.
Spread evenly into prepared dish. Sprinkle with cheese. Bake, uncovered, for about 50 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving.
Baked dish can be cooled, covered and refrigerated for up to 1 day. Reheat, covered, in 350 °F (180 °C) oven for about 45 min.
Health Eating Tip: A super nutritious meal ' an excellent source of thiamin, riboflavin, niacin, vitamins B6 and B12, calcium, magnesium, phosphorus and zinc.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||29 % / 315 mg|
|Vitamin B6:||39 %|