Recipe Background
This new rising star is taking names and joining the masses. Scalloped Potatoes & Ham will definitely be calling your name to take you along on its delicious journey of success! Light and easy on the carbs, these melt-in-your-mouth potatoes along with their best supporting actor, the juicy little turnip, and not to mention a side of savory ham, will be the next screenplay of your dinnertime show! You'll soon be at the Oscars ® and the Grammys
This new rising star is taking names and joining the masses. Scalloped Potatoes & Ham will definitely be calling your name to take you along on its delicious journey of success! Light and easy on the carbs, these melt-in-your-mouth potatoes along with their best supporting actor, the juicy little turnip, and not to mention a side of savory ham, will be the next screenplay of your dinnertime show! You'll soon be at the Oscars ® and the Grammys
Ingredients
- 1/2 cup onion chopped
- 1 1/2 cups fat-free milk
- 3 tablespoons all-purpose flour
- 1/8 teaspoon ground black pepper
- 1 teaspoon fresh rosemary snipped
- 1 medium red potato cut into 1/4-inch-thick slices
- 1 medium sweet potato peeled and cut into 1/4-inch-thick slices
- 1 medium turnip peeled and cut into 1/4-inch-thick slices
- 1/4 cup water
- 8 ounces reduced-sodium ham low-fat, boneless and cooked, cut into thin strips
- paprika to taste
Directions
- Preheat the oven to 350 degrees F.
- In a medium saucepan over medium heat, cook the chopped onion in a small amount of boiling water until it is tender, about 3-5 minutes. Drain the water from the saucepan.
- In a screw-top jar or medium bowl, combine the milk, the flour, and the pepper, cover, and shake the jar or stir the ingredients in the bowl until they are well combined.
- Add the milk mixture to the onions.
- Over medium heat, cook the onions and milk mixture, stirring constantly, until it has thickened and is bubbly.
- Stir the rosemary into the onion mixture and then transfer the saucepan from the heat.
- In a 2-quart microwave-safe baking dish, combine the red potatoes, the sweet potatoes, and the turnips.
- Add the water to the potato mixture.
- Cover the baking dish with vented microwave-safe plastic wrap.
- In the microwave on high heat, cook the potato mixture until the potatoes are tender, about 8 minutes.
- Drain the cooked potato mixture in a colander.
- In the same baking dish, layer 1/2 of the ham, 1/2 of the potato mixture, and 1/2 of the milk mixture.
- Repeat the layers with the remaining ham, the remaining potato mixture, and the remaining milk mixture.
- Sprinkle the top of the potato and ham mixture with the paprika.
- Bake the potato and ham mixture, uncovered, until heated through, about 30 minutes.
- Let the potato and ham mixture stand for 10 minutes.
- Serve.
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