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.

Scalloped Potatoes and Ham

by 7  people

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  • 1/2  cup 
    chopped onion
  • 1 1/2  cups 
    fat-free milk
  • 3   tablespoons 
    all-purpose flour
  • 1/8  teaspoon 
    ground black pepper
  • 1   teaspoon 
    snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1   
    medium round red potato, cut into 1/4-inch-thick slices
  • 1   
    medium sweet potato, peeled and cut into 1/4-inch-thick slices
  • 1   
    medium turnip, peeled and cut into 1/4-inch-thick slices
  • 1/4  cup 
  • 8   ounces 
    low-fat, reduced-sodium cooked boneless ham, cut into thin strips
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.
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.
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: cal. (kcal) 120, Fat, total (g) 2, chol. (mg) 17, sat. fat (g) 1, carb. (g) 17, fiber (g) 2, pro. (g) 10, sodium (mg) 466, Starch () 1, Lean Meat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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