Ham & Vegetable Scalloped Potatoes

Ham & Vegetable Scalloped Potatoes

  By admin@mindvolt.com  , ,

October 25, 2015

  • Prep: 40 mins
  • Cook: 55 mins
  • Yields: 8 – 1 1/2 cup servings
Ham & Vegetable Scalloped Potatoes


1Preheat oven to 350°F.

2Coat a 13-in. x 9-in. baking dish with cooking spray.

3Peel and thinly slice potatoes. Place in a bowl and cover with water. Set aside.

4Melt 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.

5Drain 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.

6Bake, uncovered, for 55-65 minutes or until the top is lightly browned and the potatoes are tender.


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


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For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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