That is on the menu for the noon meal. Of course, the spud dish can be done with most any meat.

How do you good folks like do it?

My wife has a recipe that we all like.

Sliced potatoes and chunks of leftover ham baked in an enamel pot with a lid.


Its got onion, garlic, cheese and milk.

Good stuff.

The recipe in the 1972 Betty crocker cook book is spot on ...ham it up !

Butter casserole dish

One layer slice potatoes, a few slices of onion, a few pats of butter, some salt and pepper.

Repeat that layering x3 or until dish is nearly full.

Pour whole milk or cream until 3/4 of mixture is covered. Make sure top has some butter pats on it.

Bake at 350 deg, covered with AL foil for 45 min to 1 hour, then uncovered for 30-45 more minutes, or so.

You can add ham anywhere in there.

I like mine drier than wetter, and I also like the potatoes to be "done"; white, not translucent.

I love scalloped and potatoes and ham. Through some fresh green beans in there too.

Might have to make a pot this weekend!

The next scalloped potatoes, I think I'll use brats.

I like that idea.

Just made some up the other morning in the 'ol crock pot. Left over ham, sliced taters, sliced onion, can of cream of celery, grated cheese. Layer, cook low 8 hours or so.

None better. Keep it simple.

Shake things up and try au gratin potatoes with ham!

About time for the scalloped spuds.

Some folks call it comfort food, some soul food, I call it dinner.
This is a lowflatution' place.

Good job......
I need one of those gadgets....slicing the potato's thin is key.