rosemary scalloped potatoes and ham
|1/2 cup (1 medium )chopped oinion|
|1-1/2 cupsfat-free milk|
|3 tbspall purpose flour|
|1/8 tspground black pepper|
|1 tspsnipped fresh rosemary or 1/2 tsp dried rosemary; crushed|
|1 medium roundred potato; peeled and cut into 1/4 inch slices|
|1 mediumsweet potato; peeled and cut into 1/4 inch slices|
|1 mediumturnip; peeled and cut into 1/4 inch slices|
|8 ounceslow fat,reduced sodium cooked boneless ham; cut into thin strips|
|fresh rosemary springs; (optional)|
rosemary scalloped potatoes and ham Preparation
Preheat ovene to 350 degrees F. For sauce, in a medium saucepan cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return onion to saucepan. In a screw-top jar combine milk, flour, and pepper; cover and shake until well mixed. Add milk mixture to onion in saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in snipped rosemary.
Meanwhile, in a 2 quart microwave-safe baking dish combine potatoes, turnip, and the 1/4 cup water. Cover with vented plastic wrap. Microwave to 100 percent power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.
In the same ungreased 2 quart baking dish layer half of the ham, half of the potato mixture, and half of the sauce. Top with the remaining potatoes and remaining ham. Spoon the remaining sauce over. Sprinkle with paprika. Bake, uncovered, about 30 minutes or ubtil heated through. Let stand for 10 minutes before serving. If desired, garnish with rosemary sprigs.
Makes 6 servings.
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