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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Ham and Scalloped Potatoes

Updated: Oct 5, 2021


PREP TIME: 30 Minutes

COOK TIMES: 1 Hour 45 Minutes

RESTING TIME: 15 Minutes

TOTAL TIME: 2 Hours 30 Minutes

COURSE: Dinner, Main Dish

CUISINE: American



4 Russet Potatoes (medium size)

1/2 onion

2 cups ham (1/2 inch dice)

1 1/2 cups Cheddar and Jack Cheese (grated)

4 tablespoons Flour

1/2 teaspoon Salt

1/2 teaspoon Pepper

2 cups Whole Milk

1 tablespoon Dijon Mustard

1/4 teaspoon dried thyme

1 teaspoon chopped Parsley


1. Preheat oven to 350 F. and spray a 8x8" baking dish with nonstick cooking spray.

2. Peel and thinly slice potatoes using a very sharp knife or mandolin. (Be extremely careful if using a mandolin. They are extremely sharp and can seriously hurt you if you cut yourself.)

3. Slice onion with the sharp knife or mandolin.

4. Place a layer of potatoes in casserole dish.

5. Add a layer of onions.

6. Sprinkle with 2 tablespoons of flour and 1/4 teaspoon of salt and pepper.

7. Top with 1 cup of ham and 1/2 cup of cheese

8. Repeat layers.

9. Add a third layer of potatoes.

10. Mix Dijon mustard with a small amount of milk in a large glass measuring cup. Slowly add remaining milk, stirring as you add. Sprinkle in dried thyme. Pour milk mixture prepared casserole.

11. Add remaining 1/2 cup of cheese.

12. Cover with foil and place casserole dish on baking sheet.

13. Bake in preheated oven for one hour. Remove foil and continue baking for 30-45 minutes until top is browned, mixture is bubbly and potatoes are soft.

14. Top with fresh chopped parsley, if desired.

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