Ham And Potato Scallop Recipe
Servings: 4
Ingredients
- 2 x Potatoes, thinly sliced
- 10 ounce Cooked ham, minced
- 3 ounce Cheddar cheese, shredded
- 3 ounce Monterey jack cheese, shredded
- 1 x Onion, thinly sliced
- 2 Tbsp. Flour
- 2 Tbsp. Butter
- 1 1/8 c. Lowfat milk
- 1/4 tsp Dry mustard Salt and pepper
Directions
- Preheat oven to 375.
- Bring a large pot of salted water to the boil. Add in potatoes, bring back to the boil, drain and reserve.
- Heat 1/2 butter in medium skillet and cook onion, stirring over medium heat till lightly browned, about 3 min. Remove from heat.
- Layer a baking dish with 1/2 of the potatoes, half of the flour, salt and pepper, 1/2 of the ham, all of the onions. Repeat ending with the ham.
- Heat lowfat milk till hot. In a glass measuring c. stir mustard into 1 Tbsp. of the lowfat milk. Stir in 1/2 c. more lowfat milk, add in remaining lowfat milk and pour over all.
- Dot with remaining butter. Cover and bake for 30 min. Uncover and sprinkle cheese on top. Bake 30 min more or possibly till potatoes are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 217 | 51% |
| Total Fat 24.41g | 31% |
| Saturated Fat 13.84g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 1181mg | 49% |
| Potassium 712mg | 20% |
| Total Carbs 23.59g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.47g | 4% |
| Protein 27.53g | 44% |
