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With Easter nearing most of us are gathering recipes to help us plan our Sunday dinner. But what about recipes to make use of our leftovers?
As great as a ham dinner is on Easter Sunday. It does not quite top the delicious and comforting dishes made the week after with leftovers. There are three things I look forward to making most of all, split pea soup (I typically throw my ham bone in as well as chunks of ham!), macaroni and cheese, and of course..... super rich and cheesy scalloped potatoes.
Growing up my mom always made a cheesy potato dish with our left over Easter ham and topped it with crushed up saltine crackers. To this day, it is one of my favorite dishes that always reminds me of childhood.
My friends at Smithfield challenged me to come up with a recipe utilizing my leftover spiral ham. The first thing that popped in to my head was "Oh man.... I can't wait to put some of this baby in my scalloped potatoes!"
And I did just that.
I layered several of my favorite root vegetables in a baking dish, poured a garlic cheese sauce over them and then topped them off with crispy fried onions. Now I'm not going to lie the the crispy fried onions were totally addicting. I had to make a triple batch because I kept snacking on them. They are the perfect topping to any casserole!
Scalloped Root Vegetables with Ham and Crispy Fried Onions
1 large red potato
1 large sweet potato
1 large golden beet
1 large parsnip
About 1 lb of your leftover Smithfield Ham cut into small pieces
4 tbs butter
4 tbs all purpose flour
2 cups whole milk
8 oz extra sharp cheddar cheese, shredded
1/2 cup shredded American cheese (I asked my deli to slice a chunk of it off for me, so I can shred it at home)
4 oz cream cheese, room temperature
4 cloves of garlic, minced
1 medium onion (I used red) sliced thin
1 cup flour
oil for deep frying
Sliced scallions for garnish
Preheat oven to 350 degrees, and preheat frying oil to 365.
Wash, peel and slice all of your root vegetables. I sliced mine to be about 1/4 inch thick. Arrange in the bottom of a large baking dish with leftover ham. Set aside and prepare your cheese cause.
In a medium sauce pan, melt butter with your garlic over medium heat, whisk in 4 tbs of flour and form a paste.
Quickly whisk in 2 cups of milk until smooth. Heat until it comes to a low boil.
Fold in shredded cheeses and cream cheese, mix until smooth. Salt and pepper cheese sauce to taste. Pour over the top of your casserole.
To prepare onions, toss thin slices (being sure they are all separated) in flour and evenly coat. Fry one small handful at a time until crisp. Remove from oil and set onions on paper towels to drain off an access oil. Lightly salt.
Top casserole with onions and bake for about 35 minutes or until vegetable slices are fork tender.
Top with sliced scallions before serving.
(Disclaimer: I received monetary compensation from Smithfield to create this recipe. However all opinions expressed are 100% my own.)