This is one of our favorite ‘leftover ham’ dishes.
It’s ‘requested several times during the winter. If I don’t have leftover ham I buy a thick slice at the deli counter.
I’ve been making it for years, and yes, I posted the recipe in the very early years of this blog.
It’s worth another post.
It’s so easy – a bit of cutting and slicing, add flour and cover with milk and cheese.
An hour later a dinner, piping hot and creamy, pops out of the oven, ready to serve.
Scalloped Potatoes with Ham and Broccoli
Total time: 1 hour 10 minutes
Ingredients:
- 2 medium potatoes, sliced 1/8 inch thick.
- 1/2 medium head broccoli, cut into small florets with stem
- 1 onion, quartered, then thinly sliced
- 8oz (240gr) baked ham, cut into pieces
- 1/3 cup flour
- 1 cup (8oz, 240ml) milk
- 1 tbs Dijon mustard
- 3/4 cup (3oz, 90gr) shredded cheese
Instructions:
- Put the broccoli, potatoes, onions and ham into a large bowl. Sprinkle with flour and toss to coat as evenly as possible.
- Put the whole lot into a large glass baking dish.
- Whisk the milk and mustard together and pour carefully over the top.
- Sprinkle with the cheese.
- Cover and bake at 400F (200C) for an hour or until the potatoes are done.
- Uncover for the last 10 minutes to brown the cheese. Serve.
Note: You could bake it in a slower oven for longer: 350F (175C) for 90 minutes, if that suits your schedule.
I don’t always look at all the statistics available about this blog.
Actually, I always look at the same few bits and rarely look at the rest.
Today, listed below ‘search terms’ (one I rarely look at) this caught my eye:
‘woman stretched on a rack being tickled’.
What the?!?!?!?
How did anyone end up on my innocent little food blog searching for that!
Then I remembered…..
A few summers ago, after spending the afternoon at one of the local medieval festivals, I posted a few photos – under the headline ‘Tilting and Torture in the Village‘.
This is one of the photos, along with the description:
“I don’t know what her crimes were but she was being subjected to the dreaded ‘feather’.
It was awful, watching this poor child (she was about 13) writhing and screaming on the rack while being expertly tickled with a pink feather.”
I wonder if this photo was what the ‘searcher’ was looking for…..
I wonder how many times people end up seeing this:
when they’re searching for ‘Nude Blondes in the sun’.
Blondes being the type of cows we have locally….
And they’re not wearing anything. That was another summer post.
A girl has to have some fun….
There’s always something to learn: the idea of that flour going in before cooking. I should pay more attention to good ideas.
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!
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.
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.
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.