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Scalloped Potato, Ham, and Carrot Casserole

We want to share a delicious and yummy Bagley Family recipe with you today. This recipe helped keep the Bagley family warm on long, cold winter days growing up in Jackson.

This is the perfect dish to give someone after they’ve had a baby, or to comfort someone who is having a hard time. It’s also a great meal to make for your own family dinner. This recipe is easy to make, easy to transport, tastes great, and it’s fool-proof! It’s basically a win-win all around! (Full recipe is at the bottom of this post.)

Here’s the line up of ingredients:

Brown the ham and onions in some butter:

Remove the meat and onions, and then add the butter and flour. Add milk and cream of chicken soup. Let it thicken up.

Put the diced potatoes, carrots, ham and onions into a casserole dish. Pour the soup mixture over the top and cover with foil.

Bake it in the oven for 1 hour and 15 minutes. Then out pops this yummy goodness!

Scalloped Potato, Ham, and Carrot Casserole

1 cup of cubed ham
6 cups of cubed potatoes with skins
2 cups sliced carrots
1/2 cup minced onion
2 Tbs. butter
2 Tbs. flour
2 cups milk
2 cans cream of chicken soup
salt and pepper to taste

Brown ham and onions to give them some color. Remove from pan. 

Melt butter in a pan. Stir in flour. Add soup. Slowly add in milk. Bring to boiling point.

In a 9x13 pan, arrange potatoes, ham, onions, and carrots. Pour soup mixture over the top. Season and cover with foil. Bake at 375 degrees for 1 hour. Remove foil and bake for another 15 minutes or until potatoes are tender.

Enjoy!


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