Ham with Scalloped Potato Supper
Sliced baked ham served alongside creamy scalloped potatoes baked until the top is golden, a filling supper for Island farm families.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •baking dish
- •roasting pan
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22 g
- carbs
- 38 g
- protein
- 28 g
- calories
- 460
Instructions
- 1
Melt butter in a saucepan, whisk in flour and cook 1 minute, then gradually whisk in milk to make a smooth white sauce. Season.
- 2
Layer sliced potatoes and onion in a greased baking dish, pouring some sauce between layers.
- 3
Cover with foil and bake at 180°C for 45 minutes.
- 4
Uncover, top with cheese, and bake a further 20-25 minutes until the potatoes are tender and the top is golden.
- 5
Meanwhile, warm the sliced ham in a roasting pan at 160°C for about 20 minutes.
- 6
Serve the scalloped potatoes alongside the warm ham.
Chef's tips
Slice the potatoes evenly, about 3-4 mm thick, so they cook through at the same rate.
Ingredient substitutions
- cheddar cheese → omit for a plainer scalloped potato
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat covered in a 160°C oven until warmed through.
Common mistakes to avoid
- •Slicing potatoes unevenly
- •Not covering the dish for the first bake, which dries out the top
Serving suggestions
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