Ham and Creamy Potato Scallops
The recipe Ham and Creamy Potato Scallops can be made in about 1 hour and 15 minutes. This recipe serves 12 and costs $1.22 per serving. This main course has 259 calories, 13g of protein, and 12g of fat per serving. 354 people found this recipe to be yummy and satisfying. It is brought to you by Taste of Home. A mixture of butter, celery, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 62%, this dish is solid. Users who liked this recipe also liked Creamy Ham and Potato Soup, Creamy Ham and Potato Soup, and Creamy Potato Soup With Ham.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 50 minutes
Ingredients:
3 tablespoons butter
1/2 cup sliced celery
1 can (14-1/2 ounces) chicken broth
1 pound diced fully cooked ham
1/4 cup all-purpose flour
1/4 cup mayonnaise
1 cup process cheese sauce
1/4 cup chopped onion
5 pounds medium potatoes
Salt and pepper to taste
Equipment:
dutch oven
baking pan
sauce pan
Cooking instruction summary:
Directions Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked. Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish. In large saucepan, melt butter. Stir in flour until smooth; add the broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in the remaining ingredients. Pour over potatoes and toss gently to coat. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 12 servings. Originally published as Ham and Creamy Potato Scallops in Country ExtraSeptember 1990, p49 Print Add to Recipe Box Email a Friend
Step by step:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked.
2. Drain and cool potatoes. Peel and cut into 1/4-in. slices.
3. Spread in greased 3-qt. baking dish.
4. In large saucepan, melt butter. Stir in flour until smooth; add the broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly.
5. Remove from the heat. Stir in the remaining ingredients.
6. Pour over potatoes and toss gently to coat.
7. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender.
Nutrition Information:
covered percent of daily need
