Skillet Scalloped Potatoes And Ham

Name: Skillet Scalloped Potatoes And Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine or butter; 4 large potatoes; 1 small onion; 1 1/2 c. milk; 1/2 tsp. salt; dash of pepper; 1 Tbsp. catsup; 1/2 tsp. Worcestershire sauce; 3/4 c. diced cheese; 2 c. diced, cooked ham; chopped parsley

Eats Now Editorial Team · 565 kcal · Seafood

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Skillet Scalloped Potatoes And Ham – a delicious recipe with margarine, potatoes, onion, milk, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 Tbsp. margarine or butter
4 large potatoes
1 small onion
1 1/2 c. milk
1/2 tsp. salt
dash of pepper
1 Tbsp. catsup
1/2 tsp. Worcestershire sauce
3/4 c. diced cheese
2 c. diced, cooked ham
chopped parsley

1
Melt margarine in skillet.
2
Add thinly sliced potatoes and chopped onion.
3
Stir to coat potatoes with butter.
4
Add milk and seasonings.
5
Sprinkle cheese and ham over top.
6
Cover; bring to a boil.
7
Lower heat to gently simmer for about 40 minutes or until tender.
8
Sprinkle with parsley.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. margarine or butter, 4 large potatoes, 1 small onion, 1 1/2 c. milk, and more.

Yes, Skillet Scalloped Potatoes And Ham falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
565 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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