Scalloped Ham and Potatoes

Ingredients

• enough cold boiled ham to give one cupful and a half
• Cut six large boiled potatoes in thin slices
• two tablespoons each of butter
• two tablespoons each of flour
• a scant teaspoon of salt
• a third of a teaspoon of white pepper
• one pint of hot milk
• a half cup of stale bread crumbs
• one tablespoon of melted butter

Method

1. 1

   In a saucepan mix together butter, flour, salt, and pepper.

2. 2

   When bubbling, stir in gradually hot milk, and cook until smoothly thickened.

3. 3

   In a buttered dish put alternate layers of potato, ham, and sauce until all are used.

4. 4

   Spread bread crumbs mixed with melted butter over the top and bake in a quick oven until browned.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 41. The excerpt below is the record exactly as published.

Scalloped Ham and Potatoes Put through the chopper enough cold boiled ham to give one cupful and a half. Cut six large boiled potatoes in thin slices. In a saucepan mix together two tablespoons each of butter and flour, a scant teaspoon of salt and a third of a teaspoon of white pepper. When bubbling, stir in gradu- ally one pint of hot milk, and cook until smoothly thickened. In a buttered dish put alternate layers of potato, ham, and sauce until all are used. With a half cup of stale bread crumbs, mix one table- spoon of melted butte

Cook this with the app: pantry check, scaling, and the assistant.