Ham Potato Scallop
From Taste of Home's Quick Cooking Annual 2001, pg 73 "It's simple to jazz up a box of scalloped potatoes and pop them in the oven while the kids are doing their homework," says Jennifer Skipper of Great Lakes, Illinois. "This meal disappears in a hurry whenever I serve it."
From Taste of Home's Quick Cooking Annual 2001, pg 73 "It's simple to jazz up a box of scalloped potatoes and pop them in the oven while the kids are doing their homework," says Jennifer Skipper of Great Lakes, Illinois. "This meal disappears in a hurry whenever I serve it."
- Carbohydrate 32.91711010435 g
- Cholesterol 105.4025 mg
- Fat 35.232703746275 g
- Fiber 4.10321898290449 g
- Protein 28.541928658725 g
- Saturated Fat 17.1399450646425 g
- Serving Size 1 1 Serving (459g)
- Sodium 1858.2005892325 mg
- Sugar 28.8138911214455 g
- Trans Fat 1.7511681896425 g
- Calories 554 calories
Step-by-step
- In a ungreased 1-1/2-qt. baking dish, combine potatoes with sauce mix, boiling water and butter.
- Stir in milk, ham and beans.
- Bake, uncovered, at 400° for 35 minutes or until the potatoes are tender, stirring occasionally.
- Sprinkle with cheese.
- Bake 5 minutes longer or until cheese is melted.
- Let stand 5 minutes before serving.
Boxed convenience items frequently fail because starch molecules hydrate unevenly when exposed to fluctuating thermal energy, leaving pockets of chalky dehydrated flakes alongside raw-tasting sauce. Professional kitchens remedy this structural imbalance by introducing boiling water directly to the dry mix alongside emulsified fat, forcing instantaneous starch gelatinization before baking begins at a high temperature of 400 degrees Fahrenheit. Stirring the mixture occasionally during its thirty-five-minute bake prevents the top layer of potatoes from dehydrating into rigid chips while ensuring the starch thickens the surrounding liquid uniformly.
Integrating cubed pre-cooked ham requires mindful moisture management, as cured meats release saline liquids into dairy-based sauces during prolonged baking cycles. Incorporating frozen green beans directly into the ungreased 1.5-quart baking dish alongside the meat introduces a contrasting vegetal bite that cuts through the rich cheddar finish, provided the vegetables are added without prior thawing to prevent excess water from breaking the emulsion of the cheese sauce. Allowing the casserole to rest undisturbed for five minutes after its final five-minute melt phase lets the starches cool past their gelatinization threshold, solidifying the sauce so individual portions maintain their structural integrity on the plate.
Pairing this robust casserole with a sharply acidic green salad dressed in a bright vinaigrette provides necessary palate relief against the dense, fat-heavy profile of the melted cheddar and butter. Substituting part of the milk with heavy cream yields a glossier texture, though careful attention must be paid to the sodium content inherent in commercially cured proteins.
