Grandma Kate’s Scalloped Potatoes and Ham Casserole

Zippy Pork Chops with Scalloped Potatoes and Peas

Zippy Pork Chops with Scalloped Potatoes and Peas

We are currently in Montana just outside of Glacier National Park. After two days of rain, clouds and cooler temperatures, some comfort food was in order for dinner. Since I had a basket of gold potatoes, one of my grandmother’s recipes came to mind. My Grandma Kate always made the most delicious Scalloped Potatoes and Ham Casserole and passed the recipe down to my Mom. I recently got it from my sister. The rich creamy taste is comfort food at its best and brings back some special childhood memories.

I didn’t have any ham on hand, but did have some really nice boneless pork chops and four slices of bacon that needed to be used. The original recipe is actually for a casserole with ham. I adjusted some amounts, left out the ham, added bacon crumbles and ended up with a delicious side dish to accompany the pork chops and peas for a complete meal.

The scalloped potatoes recipe may seem like a lot of effort. With the right tools it is easy and definitely worth the time. I also found an interesting and very easy recipe for the pork chops on the Taste of Home website which complimented the potatoes in both taste and effort.


To make the baking easier, I used my Convection/Microwave with 2 different height racks and placed a sheet of aluminum foil under the rack (instead of a baking pan). Since the potatoes will bake longer than the chops, start the potatoes on the shorter rack and then transfer them to a higher rack when you add the chops on the lower rack and raise the temperature to 425. (Keep an eye on the potatoes). After removing the potatoes, turn the oven up to 450 degrees for the last 5 minutes to crisp the chops.

Grandma Kate’s Scalloped Potatoes and Ham

Ingredients:

1 stick of butter
1/4 cup flour
3 Cups Milk
Salt and Pepper to taste
1/2 tsp. of Coleman’s dry mustard
5 Medium Potatoes sliced thin
1 Cup of Fully Cooked Ham cut into thin bite sized pieces

Directions:

Melt butter in a Dutch oven.

Stir in flour, salt, pepper and dry mustard. Easy on the salt – its in the ham.

Add 3 cups of milk and cook stirring until it thickens slightly.

Add sliced potatoes (I use my KitchenAid mixer with slicer attachment).

Cook covered over low heat until the potatoes are slightly softened.

Layer potatoes and ham in a greased 2 quart casserole dish.

Bake uncovered at 350 degrees till bubbly and brown 45 minutes to an hour. (Just keep an eye on it)

For a side dish:

2/3 Stick of Butter
Scant 1/4 cup flour
2 cups of milk
5 potatoes sliced thin
Salt and Pepper to taste
Scant 1/2 tsp. of Coleman’s dry mustard
4 Slices of bacon cooked crisp and crumbled (optional)

 

Zippy Breaded Pork Chops Recipe

Ingredients:

1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 pork loin chops (1/2 inch thick and 8 ounces each)

Directions:

Preheat oven to 425°.

Place salad dressing in a shallow bowl.

In a separate shallow bowl, mix bread crumbs and cheese.

Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.

Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°.

Let stand 5 minutes before serving.

Yield: 6 servings.

Originally published as Breaded Pork Chops in Country Woman May/June 1995, p37

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