Ham and Creamy Potato Scallops |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Everyone loves these scalloped potatoes. This dish is my own creation - it's a combination of three different recipes! Besides tasting good, this dish is foolproof to make, and the ingredients won't separate during baking. Ingredients:
5 pounds medium potatoes |
3 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) chicken broth |
1 pound diced fully cooked ham |
1 cup process cheese sauce |
1/2 cup sliced celery |
1/4 cup chopped onion |
1/4 cup mayonnaise |
salt and pepper to taste |
Directions:
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. Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish.
2. 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.
3. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 12 servings.
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