Cheesy Scalloped Potatoes
with Ham
2
tablespoons butter or margarine
1
clove garlic, finely chopped
2
lb round white potatoes (about 4 medium), peeled and thinly sliced
1/2
lb fully cooked ham, cut into 1/2-inch pieces (about 2 cups)
1
cup shredded American-Cheddar cheese blend (4 oz)
3
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon pepper
1
pint (2 cups) half-and-half
In 4 quart Dutch oven, or large pan, melt butter over medium
heat. Cook garlic in butter 1 minute,
stirring occasionally, until softened.
Remove from heat. Stir in
potatoes, ham, half of the cheese, all of the flour, pepper, salt and
bacon. Pour half and half over potato
mixture. Heat to boiling over
medium-high heat; reduce heat to low.
Cover and simmer about 30 minutes, stirring occasionally, until potatoes
are tender. If your potatoes are not cut
thin enough, it could take longer to cook, or you can microwave your potatoes
before you add them, to cook them part way first. Top with remaining cheese, if desired.
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