Best Scalloped New Potatoes Recipes

NEW-LOOK SCALLOPED POTATOES AND HAM

New-Look Scalloped Potatoes and Ham image

Discover a flavorful Healthy Living recipe for scalloped potatoes and ham with My Food and Family! New-Look Scalloped Potatoes and Ham is a smart take on a favorite comfort food. With cheese, smoked ham and more, New-Look Scalloped Potatoes and Ham will become your new favorite way to eat potatoes.

Provided by My Food and Family

Categories Cheese

Time 1h

Yield 16 servings, about 1 cup each

Number Of Ingredients 6

Ingredients

4-1/2 lb. red potatoes (about 14), 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.) 2% Milk VELVEETA, 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

Steps:

Heat oven to 350°F.
Cook potatoes in boiling water in large 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.

Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

SCALLOPED NEW POTATOES

Scalloped New Potatoes image

Make and share this Scalloped New Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories Potato

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs tiny new potatoes, sliced 1/4-inch thick
1 cup chopped onion
3 garlic cloves, minced
3 tablespoons olive oil, divided
3 tablespoons all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-fat milk
6 cups torn fresh spinach
1 small red bell pepper, cut into thin bite-size strips
1/4 cup fine dry breadcrumb

Steps:

Put potatoes in a large pan; add enough water to cover.
Bring to a boil; lower heat, cover, and simmer 8 minutes or just until tender.
Drain and transfer to a large bowl; set aside.
In a medium pan, cook onion and garlic in 2 tablespoons oil over medium heat for 5 minutes or until tender.
Stir in flour, parsley, basil, salt, and pepper.
Add in milk all at once; cook/stir until thickened and bubbly; remove from heat.
Add spinach and peppers to potatoes; toss gently to combine.
Pour sauce over potato mixture; stir gently to coat.
Transfer mixture to a lightly greased 2-quart casserole dish.
In a small bowl, combine breadcrumbs and remaining oil; sprinkle over potatoes.
Bake, uncovered, at 375° for 20 minutes or until crumbs are golden and edges are bubbly.