Ham-Potato Scallop
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 251. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 1/2 cups cubed fully cooked ham
- 1/2 cup chopped onion
- 4 medium potatoes, peeled and thinly sliced (4 cups)
- 1 10 3/4- to 11-ounce can condensed cheddar cheese soup, or cream of mushroom or celery soup
- 1/2 cup milk
- 1/2 cup fine dry bread crumbs
- 2 tablespoons snipped parsley
- 1 tablespoon margarine or butter, melted
Instructions
- In a 1 1/2-quart casserole layer half of the ham, half of the onion, and half of the potatoes. Repeat layers.
- Mix soup, milk, and 1/4 teaspoon pepper. Pour over potatoes.
- Bake, covered, in a 350° oven about 1 hour or till potatoes are almost tender.
- Mix crumbs, parsley, and margarine. Sprinkle atop casserole. Bake, uncovered, 15 minutes more. Let stand 10 minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Ham and scalloped potatoes for two." by RichardBH; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/81076746@N00/16848209069. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.