This scalloped potato casserole gets extra flavor and color from some diced ham, carrots, green onions, and celery. Cheese is added to the sauce to make a hearty side dish that will go with any meal.
Bake these great tasting scalloped potatoes for an everyday meal or take them along to a potluck dinner.
Feel free to use fewer vegetables. Add a buttered bread crumb topping, if you'd like. See the tips for instructions.
- 3 pounds peeled potatoes, thinly sliced, about 6 to 8 cups sliced potatoes
- 3 tablespoons butter or margarine
- 1/2 cup chopped celery
- 6 green onions, with about 3 inches of green top, chopped
- 1/2 cup chopped carrots
- 1 to 1 1/2 cups diced cooked ham
- 3 tablespoons flour
- 1 1/4 to 1 1/2 cups milk
- 1 1/2 cups shredded Cheddar cheese, divided
- In a saucepan, melt butter over medium-low heat; add celery, green onions, carrots, and ham.
- Sauté, stirring frequently, until vegetables are tender.
- Add flour, stirring until well blended.
- Gradually add 1 1/4 cups milk, stirring constantly.
- Continue cooking, constantly stirring, until mixture is bubbly; add 1 cup cheese.
- Cook until cheese is melted; add more milk if the mixture is very thick.
- In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325 F for 45 minutes; top with remaining 1/2 cup of cheese and bake for about 10 minutes longer, or until cheese is melted.
- Combine 1 cup of soft bread crumbs with 2 to 3 tablespoons of melted butter. Sprinkle the crumbs over the cheese topping.