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When you combine the robustness of ham with the tenderness of jacket potatoes, a certain intimacy permeates the kitchen. The classic Midwestern side dish of scalloped potatoes and ham has been enjoyed for many years. This recipe comes from an ancient practice of finding tasty ways to use leftovers, which originated from pragmatism and the need to provide substantial meals for a family. If you’re looking for something to eat on a day when the wind is howling outside and all you want is a hearty, home-cooked dinner, this is the way to go.
A refreshing green salad or steaming green beans can lighten up this hearty dish, which can stand on its own. Soak up all that creamy sauce with warm biscuits or handmade toast.
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Potatoes and ham in a slow-cooked scalloped dish, eight servings
The ingredients needed are four cups of thinly sliced potatoes or about six medium potatoes and one thinly sliced onion.
– 1.5 cups diced cooked ham – 1 cup crumbled cheddar cheese
10 3/4 ounces (or a can) cream of mushroom soup
A half cup of milk
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