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Scalloped Potatoes with Ham and Broccoli; interesting searches — 8 Comments

  1. There’s always something to learn: the idea of that flour going in before cooking. I should pay more attention to good ideas.

  2. Katie – this has always been a tried and true favorite in this household too…I can remember this very dish being served as a teenager!

  3. You are too funny. I am trying to come up with a titillating title for one of my blog posts. Love your ham and potato casserole. The broccoli makes it healthy.

  4. Dan, this is soooo easy. And good. It really works well, even if it sounds strange.

    Ina, only my mother used to use, ahem, Spam…..

    Penny, one dish dinner from the oven with no pre-cooking….. I love it.

  5. No you do need to make a roux. I thought the idea of this was cool because you were not using the butter to make a roux. But I made this as the recipe said by sprinkling the flour over it, and it was bland and uneven in flavor. I ended up cooking longer as stated to thicken, and it just was as bland. There is a reason why scalloped potatoes call for a roux. This was simply not good.

    • I’m curious as to why it failed. I’ve been making it for years and never had a problem. I use all purpose flour and toss it with the rest very well. And proper Dijon-style mustard is hot and quite intense., as, of course, is the ham. Sorry it didn’t work for you.

      • Well my guy loved it and ate it. Like the whole glass bake, and I did try it again after the fact, after it was in the fridge for a day, and I kind of liked it. But the texture of a cream sauce was still missing. I do love that you didn’t use butter, and I do love that my guy thought that it rocked, anyway. He loved the ham and broccoli that I put in it. It didn’t fail at all. Please feel free to delete my comment because I hate cooks out there who think that they need a stick of butter to make something taste good. I searched you out because of this. I actually will use your method again. I only thought I lost the creaminess of roux and spoke too soon.

        • No problem with the comments, Lynn, and I do understand missing the creaminess. We’ve adjusted both our cooking style and our tastes to better suit our health and it hasn’t always been easy or a success. lol I still use butter, and olive oil and all the other good stuff, just less and not as often,
          Glad you guy liked it 😉
          And if you were to use plain or Greek yogurt with the milk (but a bit more) it might give you more of the creaminess you like. Just a thought… I may try that next time.