My favorite scalloped potatoes recipe was inspired by holiday leftovers. My mom usually made ham, scalloped potatoes, and peas for Easter dinner. The day after Easter I would take a little of each of the leftover dishes and stir them together and make my improved scalloped potatoes. With its origins in my early childhood, this recipe probably qualifies as my first premeditated leftover.
Update: I have created a faster and easier Skillet Scalloped Potato Recipe. You can find it in my cookbook, Prep-Ahead Meals from Scratch.
Although I often make ham and Peas with Basil, I don't serve scalloped potatoes with holiday dinners. Primarily because I like to serve my ham with mustard sauce which also makes a delicious gravy for mashed potatoes. However, when I am doing my holiday grocery shopping I usually find an irresistible deal on potatoes and then have quite a few unused potatoes leftover.
The flavors from the leftover peas and ham blend wonderfully with the scalloped potatoes to create a one dish meal. Since most of you will not have leftover peas with basil, I have included directions for making this dish with frozen peas.
- ¼ Cup butter or dairy-free margarine
- ½ Cup onion, finely chopped
- ¼ Cup all-purpose flour (or all-purpose gluten-free flour)
- ¼ teaspoon pepper
- 2½ Cups milk (or rice milk)
- 6 medium potatoes, peeled and thinly sliced
- 1 Cup Frozen Peas, thawed
- 1 teaspoon basil
- 1 tablespoon parsley
- 1 -2 Cups leftover ham, cut into bite size pieces
- Some coarsely chopped onions (optional)
- Cook the onion in butter until it is tender. Stir in the flour and pepper. Add milk all at once. (At first there will be flour globs floating around in the milk and you will think you did something wrong - you didn't). Cook over a medium flame until it is thick and bubbly, stirring regularly. Remove from heat. (You might need to add a little more milk if it too thick).
- In a small bowl, combine peas, basil, and parsley.
- Place a third of the potatoes in a large greased casserole dish. Then top with a third of the ham, a third of the peas, and a few pieces of onion. Cover with a third of the sauce. Repeat layers.
- Bake, covered at 350 for 40 minutes. Uncover; bake for an additional 30 minutes or until the potatoes are tender. Let stand for 5 minutes before serving.
mub says
September 3, 2009 at 8:56 amWhen I was in Utah, we always planned on the ham hock going into a huuuuuge batch of split pea soup. Which, of course led to more leftovers, but I like split pea soup so much I'd eat it everyday for weeks and not get sick of it *L*
Melissa says
September 3, 2009 at 11:14 amIt's great to have another way to use leftover ham; it always seems to hang around forever! Would you use baking potatoes or Eastern potatoes for this? Or would either type work?
The Thrifty Countrywoman says
September 3, 2009 at 11:51 amAdding the peas to the scalloped potatoes is a great idea! It's become a tradition to make King Ranch Casserole with the leftovers from Thanksgiving.
Jane
heartnsoulcooking says
September 3, 2009 at 5:20 pmWhat a GREAT!!! recipe. Using all your leftovers to a old favorite is a WONDERFUL!!! idea. THANKS!!! for the recipe. Geri
Shana says
September 4, 2009 at 3:50 amI love scalloped potatoes. That looks so good.
Shana says
September 4, 2009 at 3:58 pmI have a surprise for you on my blog!
Mary says
September 4, 2009 at 4:02 pmWhen I buy a ham it is with the thought of making at least 3 meals from the leftovers. I, too, make ham and scalloped potatoes as well as Danish pea soup and a ham loaf. I love your recipe. I hope you are having a wonderful day.
Struggler says
September 4, 2009 at 4:26 pmLooks wonderful… I could eat it right now for a brunch snack!
Jerri says
September 5, 2009 at 5:54 amSounds great! I love scalloped potatoes!
Nicole Feliciano says
September 6, 2009 at 9:30 pmI love the way this incorporates leftovers. Great for a end-of-week meal. Thanks so much for linking up at Momtrends.