rosemary scalloped potatoes and ham

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Try this rosemary scalloped potatoes and ham recipe, or contribute your own.


1/2 cup (1 medium ) chopped oinion
1-1/2 cups fat-free milk
3 tbsp all purpose flour
1/8 tsp ground black pepper
1 tsp snipped fresh rosemary or 1/2 tsp dried rosemary; crushed
1 medium round red potato; peeled and cut into 1/4 inch slices
1 medium sweet potato; peeled and cut into 1/4 inch slices
1 medium turnip; peeled and cut into 1/4 inch slices
1/4 cup water
8 ounces low fat,reduced sodium cooked boneless ham; cut into thin strips
fresh rosemary springs; (optional)

Original recipe makes 6 Servings



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.

Alert editor   
Calories Per Serving: 33 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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