Scalloped Potatoes with Ham


Scalloped Potatoes with Ham

My variation of a classic


  • ¼ c. all purpose flour
  • 2 T. all purpose flour
  • ½ c. butter
  • 3 to 4 ½ c. milk
  • salt and pepper
  • 6-10 potatoes depending on size
  • ham cooked, chopped (opt)
  • 1 onion sliced or grated
  • 1 t. dried thyme optional


  • Mix the milk and flour in a hand-shaker or with a whisk in a bowl. (Tips: Adding milk first will keep the flour from clumping at the bottom. Shake/whisk all lumps out. The mixture needs to be much thinner than condensed soup, fairly easy to pour.)
  • Peel and slice THINLY about 8 cups of potatoes.
  • Grease baking dish. Layer potatoes, onions, a third of the milk mixture, salt and pepper, pats of butter and repeat two more times.
  • Cover with foil and bake at 375° for one hour or until potatoes are almost tender. Bake uncovered, for 15 minutes, or until browned.


One option is to add chopped ham to the layer of potatoes and onions. Add thyme
to the milk mixture.
Katie’s Timely Tips: A mandolin slicer is a great tool for slicing. Adding sliced potatoes to
a bowl of water while peeling prevents browning. The potatoes may be prepared and left
to wait in a bowl of water in the refrigerator for a few hours before needing.

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