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Homemade ham and scalloped potatoes

Posted:  Wednesday, March 20, 2019 - 7:45am

Hope everyone had a good week. Mine was busy with my third and fourth grade girls travel basketball team still practicing and playing tournaments on the weekends … so proud of these young ladies. One week off then we will have our last tournament the last weekend in March.

What’s cooking this week? I’ve had to make things for dinner that we could eat a few times a week … my hubby loves leftovers … thank God for that … so I made a family favorite — a big casserole dish of ham and scalloped potatoes. It’s easy and Richard can just scoop and heat it up in the microwave.

Food list: Six peeled large russet potatoes, two cans of evaporated milk, one onion chopped, pepper, celery salt (tbsp.), onion powder, one cup of cheddar cheese, one cup of mozzarella cheese, one stick of real butter, one ham steak or leftover ham from a baked ham. As you can see, any ham will do.

First boil your peeled potatoes; make sure you don’t overcook them — keep an eye on them as it doesn’t take long once they get boiling. The best way to test them is stick a fork in them LOL … you want them cooked but firm. When the potatoes are done, drain and set aside. You are going to bake the casserole in a 10-by-13 casserole dish; make sure you preheat your oven on 350 degrees. I always spray with Pam — saves on clean up. Cube up your lean ham (I always cut most of the fat off) now add your potatoes, add your celery salt and pepper, throw in your chopped up onion and ham, then pour in your cans of evaporated milk. Add your sliced stick of butter and place it on top equally. Now bake until bubbly (20 minutes). Take out of the oven and make sure you stir it up before placing your cheese — now, add your two kinds of cheese. Remember to make it your own; it’s OK to use cheese that you might have in your fridge or other cheeses you like. Bake for another 10 minutes. It should be lightly brown. Enjoy, but let it rest for about five minutes — trust me, it’s hot.

Hope everyone had a safe and happy St. Patrick’s Day. Spring is coming! We have a town full of “worker bees” getting ready to welcome the tourists. Our little town is getting ready for a busy season. I can feel the urgency in my husband’s voice … work, work, work …very blessed to be physically able to do so.