I absolutely love scalloped potatoes. I always have. Probably always will.
Of course, growing up with my culinary challenged mother, we always had them from a box. They are so much better with fresh potatoes instead of freeze dried ones!
The biggest problem with this recipe is that the potatoes and carrots didn’t really cook. They were still hard for the post part.
That’s right, even after an hour and a quarter they were still not cooked.
I would remedy this by perhaps parboiling them a bit before making the layers. This makes the potatoes a little tricky to work with in the layering process, but if you only partially cook them it will be a little easier.
I did really like the sauce. The cream of mushroom soup gives the sauce a lot of flavor. It also has a nice thickness to it.
Browning the ham first gives the outside edges a little caramelization. I found this was quite nice in the final dish.
So definitely try this - just partially cook your vegetables first!
SCALLOPED HAM, POTATOES AND CARROTS
1 Center Slice Ham
2 1/4 Teaspoons Flour
10 1/2 Ounce Can Condensed Cream of Mushroom Soup
1 Cup Milk
3 Cups Thinly Sliced, Pared Potatoes
1 Cup Thinly Sliced, Pared Carrots
1/4 Cup Minced Onions
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
Heat oven to 325 degrees. Brown ham on both sides. Cut into serving pieces. Stir flour into drippings remaining in skillet. Add soup. Slowly stir in milk. Heat, stirring, until boiling. In a 2 quart casserole, arrange layers of ham, potatoes, carrots and onions. Sprinkle vegetables with combined salt and pepper. Pour soup over mixture. Cover. Bake for 1 hour. Uncover and bake an additional 15 minutes.
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