Print Options:

Ham & Vegetable Scalloped Potatoes

Yields8 – 1 1/2 cup servingsPrep Time40 minsCook Time55 minsTotal Time1 hr 35 mins

Ham & Vegetable Scalloped Potatoes

 2 lbs russet potatoes
 2 Tbsp butter
 2 Tbsp all-purpose flour
 1 pouch (1.5 oz) prepared Mrs. Wages® Pepper Jack Queso Cheese Dip
 1/2 cup milk
 1/2 cup sour cream
 1/2 tsp salt
 1/4 tsp pepper
 1 1/2 cups shredded Monterey jack cheese, divided
 2 cups chopped kale or Swiss chard
 1 cup sliced leeks (about 2 small)
 2 cups cooked cubed ham
1

Preheat oven to 350°F.

2

Coat a 13-in. x 9-in. baking dish with cooking spray.

3

Peel and thinly slice potatoes. Place in a bowl and cover with water. Set aside.

4

Melt butter in a medium saucepan over medium heat. Stir in flour; cook 1 minute. Whisk in the prepared Mrs. Wages® Pepper Jack Queso Cheese Dip, milk, sour cream, salt and pepper. Cook and stir over medium heat until thick and smooth, about 3 minutes. Add 1 cup cheese, stir until melted. Remove from the heat.

5

Drain potatoes. Place half of the potatoes into prepared baking dish; top with half of the kale, leeks, ham and cheese mixture. Repeat layers. Top with remaining cheese.

6

Bake, uncovered, for 55-65 minutes or until the top is lightly browned and the potatoes are tender.

Nutrition Facts

0 servings

Serving size

8 – 1 1/2 cup servings