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Scalloped Potatoes and Ham
1 h 20 m
Diabetic Living Magazine
“Instead of using just potatoes in this casserole, we've cut the carbs by using a trio of potato, turnip, and sweet potato slices.”
½ cup onion, chopped
1½ cups fat-free milk
3 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
1 teaspoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
1 medium round red potato, cut into ¼-inch-thick slices
1 medium sweet potato, peeled and cut into ¼-inch-thick slices
1 medium turnip, peeled and cut into ¼-inch-thick slices
¼ cup water
8 ounces low-fat, reduced-sodium cooked boneless ham, cut into thin strips
1Preheat oven to 350°F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return to pan. In a screw-top jar, combine milk, flour and pepper; cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.
2Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip and ¼ cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.
3In the same 2-quart baking dish, layer half of the ham, half of the potato mixture and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.