Slowly add milk, stirring until the mixture begins to thicken. Once thickened, cook for 2 minutes. Add Gruy�?�¨re and cheddar cheese to the skillet, gently stir until melted then season with salt and pepper.
Drain potatoes then pat dry with paper towels. Spoon 1/2 of the potatoes into a casserole dish then cover with 1/2 of the sauce. Repeat. Cover dish with foil then cook for about 60 minutes.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Scalloped Potatoes with Diced Ham
Serves 10
Ingredients:
3 lb gold potatoes, sliced into rounds
3 tablespoons butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped green onion
1 cup diced ham, cooked
3 tablespoons flour
1 1/4 cup milk
1 cup grated Gruyere cheese
1 cup grated sharp cheddar cheese
Salt, to taste
Ground black pepper, to taste
Directions:
Preheat oven to 350° F.
Place sliced potatoes in a large bowl. Fill the bowl with water until potatoes are covered. Set aside.
Slowly add milk, stirring until the mixture begins to thicken. Once thickened, cook for 2 minutes. Add Gruy�?�¨re and cheddar cheese to the skillet, gently stir until melted then season with salt and pepper.
Drain potatoes then pat dry with paper towels. Spoon 1/2 of the potatoes into a casserole dish then cover with 1/2 of the sauce. Repeat. Cover dish with foil then cook for about 60 minutes.
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