Scalloped potatoes with ham and onions sounds more like a meal for leftover Christmas ham. Yet when we purchased a small smoked ham Sunday afternoon, I figured that it would make a nice meal when coupled with Sierra Gold potatoes. We also bought several heads of fresh broccoli and a pound of Brussels sprouts as well.
Heavy rain saturated our uncovered patio when I began cooking just after two o'clock in the afternoon. Since preparing the meal in a camp-style Dutch oven wasn't practical, the meal was cooked in a 10-1/2-inch skillet. Once the sauce was formed in the skillet, I stirred in the diced ham and potatoes and placed the skillet into a pre-heated oven.
Around 4 p.m., Debbie and I sat down to a meal of scalloped potatoes with ham and onions. Oven roasted broccoli with garlic and tossed romaine salad accompanied the meal. While the casserole became the centerpiece of our holiday meal, you can use it to use leftover Christmas ham. Enjoy and bon appitite!
|Roasted broccoli with garlic and tossed green salad with fresh croutons from French bread accompanied the meal.|
Stir in ham and potatoes. Place skillet in 375-degree oven and bake until potatoes are soft, 45 to 60 minutes. Remove from oven and spread remaining Parmesan cheese over potatoes. Continue baking until cheese has lightly browned. Serves 6 to 8.