Scalloped Potatoes with Ham
Note: This recipe was submitted by Ellie Valentine. Ellie is a direct descendant of Levi Valentine, who built the Valentown Hall.
Growing up in Elma, New York as the youngest of nine children, I cherished family celebrations – because it brought our large family together, and because I enjoyed going over the familiar menus with my Mom – the salads, the meats, and the “lovely jello molds.” But my favorite meal was after the big celebration when we would find creative uses of the leftovers. A favorite recipe of my Mom’s that I carry with me is the one we would often use for left over baked ham. We usually got “bone-in” and the bone would be used for delicious pea soup. But the slices of ham off the bone were perfect for a casserole of scalloped potatoes. I am not sure that we ever wrote down the recipe but here’s my best shot. Enjoy!
~~ Submitted by Ellie Valentine
3 tablespoons butter or margarine
2 medium onions thinly sliced
6 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 pound sliced fully cooked ham from a baked ham bone
1 tablespoon butter or margarine
- Heat oven to 350°F. Spray 2 – quart casserole with cooking spray
- Put a layer of sliced potatoes on the bottom of the pan
- Follow this with a layer of sliced onion
- Salt and pepper this layer and sprinkle with 2 Tablespoons of flour
- Add a layer of sliced ham
- Repeat the layering ending with a layer of potatoes, salt and pepper, and sprinkle with flour
- Pour milk over the potatoes until it just covers the top layer of potatoes
- Dot the top with dabs of butter or margarine and sprinkle with Paprika
- Bake uncovered for 90 minutes. or until potatoes are tender.
- Let stand 5 to 10 minutes before serving.