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Creamy Ranch Scalloped Potatoes & Ham

8 baking potatoes, washed and sliced very thin
2 c. cubed ham
2 c. shredded cheddar cheese
1 c. shredded provolone cheese
2 c. whole milk
1 c. ranch dressing
1/4 c. flour
1 t. pepper
3 t. onion flakes

Grease a very large casserole dish, or grease two smaller dishes. Preheat oven to 375 degrees. Using a mandoline {or carefully using a sharp knife} cut potatoes into very thin slices {almost transparent}. Place in a bowl of cold water. When finished drain and pat dry.

In a large microwave safe bowl combine milk and ranch dressing. Heat this mixture until warm {not boiling}. Whisk in flour and pepper and set aside.

Layer as follows: potatoes, ham, 1 c. cheddar cheese, 1 c. milk mixture, 1 t. onion flakes. Then again potatoes, ham, 1 c. provolone cheese, 1 c. milk mixture, 1 t. onion flakes. Then the last layer, potatoes, ham, 1 c. cheddar cheese, 1 c. milk mixture, 1 t. onion flakes.

Bake covered for 45 minutes, then remove the foil and bake an additional 20-25 minutes or until potatoes are tender.

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