Friday, April 5, 2013

Scalloped Ham, Potato and Broccoli

The sun is shining, I saw a robin yesterday, yay!

Spring is finally in North Iowa!!
We still have tiny patches of snow dotted here and there, but it finally is warming up during the day (low 50's) and things are just barely starting to green up.

DH has started moving the outdoor furniture back onto the decks and is going through seed packets, getting ready to plant starters. (Hah!, no so fast there bucko. We've had a surprise snowstorm during April and May before!)

And we're moving on to the Ham that is still in my frig.

Okay....here is Ham plate number 2.

I know one of the best ways to use leftover ham is in the classic Scalloped Ham and Potatoes.

But I have been ramping up our veggie intake lately and decided to also include a layer of Broccoli.

Broccoli by itself....bleh.
Layered with tender gold potatoes, ham and a creamy sauce with cheese....

Winner, winner!



what i am eating





Then make your sauce and start assembling in a shallow baking dish that has been coated with nonstick spray.
This is the first layer, continue with your ingredients and make another one. 

Bake covered, then uncover and broil and ta da!!


Ingredients:

2 1/2 lbs. potatoes ( I used little Gold potatoes that I par-boiled)
2 cups ham-chopped
2-3 cups broccoli-frozen, thawed-chopped
1/2 small onion-diced
2 tbsp butter 
2 tbsp flour
2 1/2 cups milk
1 1/2 cups shredded cheese
Salt and pepper to taste

Directions:
  1. Preheat oven to 400F. Spray a large, shallow baking dish with nonstick spray. 
  2. In a sauce pan, melt the butter and saute the onions for 2-3 minutes. Stir in the flour  and cook for 1-2 minutes. 
  3. Slowly pour in the milk and whisk to combine, stirring occasionally until thickened. Season with S&P and set aside.
  4. Layer half of the potatoes in the dish, followed by half the ham and then broccoli. Pour half the sauce evenly over the top and sprinkle with 1/2 cup of the cheese. 
  5. Make another layer and sprinkle with the remaining cheese. 
  6. Cover with foil and bake. If you parboiled the potatoes, bake for about 30-40 minutes otherwise bake for 70-90 minutes. 
  7. Uncover and turn the broiler on, broil for 5-7 minutes or until browned and bubbly on top.