Scalloped Potatoes and Ham

Cut recipe in half. Used half and half in place of milk. Needed to add more liquid before finishing.

Good

It was good. I think I will not use as much thyme as the recipe calls for, it was all I could taste. But overall turned out good.

1. Preheat oven to 350°F. Grease a 9x13" pan and set aside. 2. Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes. 3. Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking, it will smooth out. Stir in chicken broth, salt and pepper bring to a boil and allow to boil 1 minute. 4. Place ⅓ of the potatoes topped with ⅓ of the ham and ⅓ of the sauce. Repeat layers ending with sauce on top. 5. Bake covered for 50 minutes. Uncover and bake 25-35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using. 6. Cool at least 15 minutes before serving. Garnish with parsley

I loved the onions being added to the butter and flour. That added a lot of flavour to the sauce. I added my cheese to the sauce and put some parm on top. Excellent recipe with or without the ham! Thank you

We ate it all before I got the chance to take a picture. It was a hit! Needed a little something so I put some extra salt and cayenne on mine and it was just right.

So good. Like most scalloped potatoes. All I changed was adding a bit of garlic with onion, some paprika with the thyme, and used half and half instead of milk. Yum!

A creamy and flavorful way to use leftover Christmas ham.