Scalloped Potatoes & Ham recipe

Melt 4 tablespoons butter in a saucepan over medium heat.

Whisk in flour, salt, dried parsley, dried thyme, onion powder, and milk.

Bring to a boil and cook for about 2 minutes, stirring constantly until thickened.

Remove from heat and stir in 1 cup of shredded mozzarella or cheddar cheese and 1/4 cup of grated Parmesan cheese until melted and smooth.

In a greased 9 by 13 inch baking pan, layer half of the potatoes.

Add about 3/4 of a cup of cooked cubed ham and half of a 10 oz package of thawed frozen corn.

Pour half of the cheese sauce over the top.

Layer remaining potatoes, another 3/4 cup of cooked ham, and the rest of the 10 oz package of thawed frozen corn.

Pour the remaining cheese sauce over the top.

Sprinkle with breadcrumbs and dot with butter.

Cover and bake at 375°F for about 1 hour until potatoes are tender.

Uncover and bake for an additional 10 minutes or until breadcrumbs are golden.

Let stand for 10 minutes before serving.

Equipment Needed

Spice Level: