Flavorful Potatoes Ham Scallops Recipe #377840
This potatoe dish is made with simple ingredients but full of flavors. A type of dish good on it's own or main dish with a salad. Potatoes, ham, cheese, and oh...lots of cheese...after a long day of working and taking care of my boys...this is the dish to feed hungry mouths. The results won't be disappointing!
I came up with the recipe because I wanted something simple but full with flavors and feed a lot of people.
NOTE: You will notice I did not add salt because the ham and cheese already have salt. If salt is added – the dish may be too salty at the end.
by Chef #393272
1¾ hours | 30 min prep
SERVES 6 -8
- 8-10 idaho potatoes, thinly sliced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (I used 2% low-fat)
- 1 pint half-and-half cream
- 1 (10 1/2 ounce) can Campbell's cheddar cheese soup
- 1/4 teaspoon black pepper
- 1 teaspoon Mrs. Dash table blend seasoning
- ham slices, chopped to small pieces (8 oz)
- 1 package kraft's Velveeta cheese (pre-package)
- 4 green onions
- I Can't Believe It's Not Butter
- Preheat oven. Baking temperature is 450 degree.
- Slice potatoes and put into big bowl. Add sliced ham to potatoes and set aside.
- Sliced green onions: Option: I use to add for color and fragrance.
- Cut cheese into 2 halves. Dice 1/2-cheese block into smaller chunks to use for sauce; Dice 1/2-cheese block to use for potatoes mixture.
- Mix Half & Half (use whole carton), milk, flour and stir to blend (blend well to avoid lumps).
- Pour milk mixture into a non-stick pot.
- Add cheddar cheese soup (use whole can) to milk mixture and stir.
- Add black pepper and Mrs. Dash seasoning.
- Bring to a slight boil (stir constantly to avoid clumps and cheese from burning at bottom).
- Once, come to slight boil, turn off heat.
- Add green onions and ½ block of the Velveeta Cheese (break cheese to smaller pieces - easier to melt) to milk mixture.
- Stir until cheese melts (it is ok if cheese is still lumpy).
- Pour mixture into potatoes and ham bowl. Stir so liquid cover potatoes.
- Pour ½ of mixture into baking pan (13x9 or I use Lasagna baking pan). Sprinkle a couple handful of the diced cheese onto potatoes. Top with remainder potatoes mixture and finish with more diced cheese.
- Cover baking dish loosely with alumni foil and back 450 for 1 hr 15 min (depending on the your oven temperature – may need less or more time).
- Take out of oven and spoon 3-4 tablespoon of' 'I cant believe it's not butter' or butter of your choice to dish.
- Let sit and cool 15-30 min before eating. This allows the sauce to thicken. Can eat right away but sauce will be running. The longer it sits, the more thicker sauce becomes.
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5 stars