Scalloped Potatoes and Ham
Recipe from
Diabetic Living
To cut carbs, this casserole recipe features a trio of potato, turnip, and sweet potato slices instead of all potatoes.

Servings:
6 servings
Prep Time:
40 mins
Total Time:
1 hr 20 mins
Ingredients
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1/2 cupchopped onionsee savings

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1-1/2 cupsfat-free milksee savings

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3 tablespoonsall-purpose floursee savings

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1/8 teaspoonground black peppersee savings

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1 teaspoonsnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushedsee savings

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1 mediumround red potato, cut into 1/4-inch-thick slicessee savings

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1 mediumsweet potato, peeled and cut into 1/4-inch-thick slicessee savings

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1 mediumturnip, peeled and cut into 1/4-inch-thick slicessee savings

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1/4 cupwatersee savings

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8 ounceslow-fat, reduced-sodium cooked boneless ham, cut into thin stripssee savings

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Paprikasee savings

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Directions
1.
Preheat oven to 350 degrees F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return to pan. In a screw-top jar, combine milk, flour, and pepper; cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.
2.
Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip, and the 1/4 cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.
3.
In the same 2-quart baking dish, layer half of the ham, half of the potato mixture, and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving. Makes 6 servings.
Nutrition information
Per serving: Calories 120, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 17 mg, Sodium 466 mg, Carbohydrate 17 g, Fiber 2 g, Protein 10 g. Exchanges: Starch 1.
Percent Daily Values are based on a 2,000 calorie diet
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