Scalloped Potatoes And Ham Bake With Sweet Peas

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 80 min · Pork · high-protein

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Ingredients

• 1/2 lb cooked ham steak, diced
• 1 1/2 lb russet potatoes
• 1 1/4 cups sharp cheddar, shredded
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 1/2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 medium, sliced thin yellow onion
• 1 cup frozen peas
• 2 tsp total salt, white pepper and nutmeg

Method (tap to check — screen stays awake)

1. Slice the peeled potatoes an eighth of an inch thick, ideally on a mandoline, so they cook evenly.
2. Melt the butter, soften the onion 4 minutes, then whisk in the flour and cook 1 minute until it looks like wet sand.
3. Add the milk and cream and simmer 5 minutes, whisking, until the sauce is thick enough to coat a spoon; stir in half the cheddar and the nutmeg.
4. Layer potatoes, ham and sauce twice in a buttered 9x13 dish, ending with sauce, then cover tightly with foil.
5. Bake at 375F for 45 minutes, uncover, add the remaining cheddar, and bake 15 minutes more until the top is bronzed and a knife slides through the middle with no drag.
6. Boil the peas 3 minutes until bright and tender, then serve alongside the rested casserole.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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