There are a lot of recipes one can classify as comfort food, and scalloped potatoes with ham definitely qualifies. Make a big pan and serve half for dinner and put the other half in the freezer or pack it for lunches. When it’s so hot in the summer, plan on a late dinner the day you’d like to have it so you don’t have to run the oven and heat up the house while the sun it still baking everything. For this recipe, you’ll need a medium size saucepan, a 9×13 baking pan and some aluminum foil.
6-8 russet potatoes, peeled and cut into slices (you may need more to fill the pan if the potatoes are of a smaller size)
1 white or yellow onion, diced (use a red onion if you like more bite)
2 cups ham, cubed
6 tablespoons margarine
6 tablespoons flour
3 cups soymilk
salt and pepper to taste
1. Preheat the oven to 350.
2. Layer the sliced potatoes in the baking pan.
3. In the saucepan on the stovetop, saute the onion in the margarine until translucent. Add the flour and stir for about a minute to form a paste. Gradually add the soymilk, whisking to combine well with onion/flour/margarine mix. Let it come to a light simmer until it thickens. Stir in the ham cubes, and salt and pepper to taste.
4. Pour the soymilk mixture onto the potatoes and toss to coat everything well. Cover with aluminum foil and place in the oven for one hour.
5. After an hour, remove the foil and place back in the oven for another 20-30 minutes, until the potatoes are lightly browned on top.
Serve it will a simple salad, crusty French bread and a chilled white wine, and you’ve got an excellent weekday meal.