But this is a family favorite, as well as a personal favorite of mine, so I have to remember to make it more often.
My mom combined two recipes to make this one, to accommodate food sensitivities and make prep work as quick as possible.
Please note, the ham is optional. I use Snider's No Fat Smoked Ham, which is pretty much microwavable to cook. I take a half-ham, cut it into six slices (since I'm cooking for three people here) and set those aside for future meals. The rest of the ham I cut into cubes and add to this as I'm layering the potatoes.
Becker's Short-cut Version of Scalloped Potatoes
Takes 2 hours start to finish
Preheat oven to 350 F.
Wash and peel 6-8 medium sized potatoes. (I just scrub them, since the skin is good for you. I also use white potatoes). Let stand in cold water so they do not turn black.
In a 3 quart/litre casserole dish, combine/mix together:
- 3 Tbsp margarine
- 3 Tbsp flour
- 1 tsp salt
- a dash or so of pepper
- 1 Tbsp of dried onion
Add: 2 1/2 cups milk
Stir with wire whisk. Microwave for 2 minutes. Stir. Microwave for another 2 minutes. Stir.
Scallop (cut into thin slices) the potatoes into the hot mixture. If adding ham to this, after putting down a layer of potatoes, sprinkle with ham.
Now, the recipe says to stir. However, that's pretty hard to do with potatoes. So, make sure to wash your hands and then mix the potatoes, sauce (and ham), as well as pressing down and arranging the potatoes so that they are covered and at least partially submerged in the sauce.
Yeah, you'll want to wash your hands again after doing this.
Cover dish and bake in 350 oven for 30 minutes.
Uncover and bake for another 60 minutes.