Growing up, I remember having Ham and Scalloped Potatoes on occasion. We didn’t have it too often – so those times when we did have it, really stuck out in my mind. My parents grew up in the Midwest – where meals tend to be filling, hearty and stick-to-your-ribs!
Although I love the traditional Ham and Scalloped Potatoes, y’all know I just can’t leave well enough alone. I spun this snazzy version from one I had at a party years ago. It could easily be a main course …. or a side dish!
Alfredo Scalloped Potatoes with Ham and Broccoli
Yield: 8 servings
1 jar (16 oz.) prepared Alfredo sauce
1 cup milk
5 russet potatoes (about 3 lbs.), scrubbed and sliced
¼ cup grated Parmesan cheese
Salt and pepper, to taste
8 oz. diced ham
1 box (10 oz.) frozen, chopped broccoli, thawed
2 cups (8 oz.) Swiss cheese. shredded – divided
Preheat oven to 400°F. Coat a 9×13-in. a baking dish with cooking spray and set aside.
Whisk together the Alfredo and milk in a medium bowl. In a separate medium bowl, combine the ham, broccoli and 1 cup of the cheese.
Layer half of the potatoes in the baking dish. Sprinkle with half of the Parmesan cheese. Season with salt and pepper. Top with half of the ham mixture. Spread one-third of the Alfredo mixture over the top. Repeat layers. Top the casserole with the remaining 1 cup of cheese. Pour the remaining Alfredo sauce over the top.
Spray a piece of aluminum foil large enough to cover the dish with cooking spray and place sprayed side down over the casserole. Bake for 45 minutes. Reduce oven temperature to 350°F. Uncover dish. Continue to cook for 20-25 minutes or until the potatoes are tender. Let stand for 5 minutes before serving.
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