Monday, April 12, 2010

New-Look Scalloped Potatoes & Ham

DAY 2: New-Look Scalloped Potatoes and Ham


4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese

HEAT oven to 350°F.
COOK potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.
SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
BAKE 30 min. or until heated through.

This was a good dish. I used too much Velveeta though so it was a bit cheesier than I like. Joel, on the other hand, says there could never be too much cheese. For two people, I would cut the recipe in half.

I've noticed a flaw in my menu for the week; too much cheese. Tomorrow I had planned to make "Beefy Nacho CHEESE Soup" but I think we might have biscuits and gravy. I already need a break from rich food.


Leasa said...

This looks great too. Did you use the amount of Velveeta that is called for in the recipe?

Smart Mouth Broad said...

Yummmm! Steve and Joel agree. You can never have too much cheese. :-)