This scalloped potatoes and ham dish has been lightened up but will still satisfy your comfort food craving.
314 calories; 9.4 g total fat; 5.6 g saturated fat; 36 mg cholesterol; 829 mg sodium, 43.6 g carbohydrate; 3.8 g fiber; 13.7 g protein
Grating the onion is key in this recipe. It provides great flavor without risking any undercooked onion pieces.
Preheat oven to 375°F.
Thinly-slice russet potatoes to fill 6 cups.
Melt butter in a large skillet over medium heat. Add parsley, thyme, salt, pepper, and flour and whisk together.
Cook for 2 minutes, whisking occasionally. Slowly add milk, whisking constantly, until smooth.
Turn heat to high and bring mixture to a boil, whisking constantly.
Turn heat back to medium and continue to whisk for 2 minutes.
Combine potatoes, ham and grated onion in a large bowl.
Spray a 9x13 pan with non-stick spray.
Mix potatoes and sauce and cover the pan with foil. If potatoes and sauce seem dry, add more milk directly to your 9x13 inch pan and stir.
Bake for 65 minutes, stirring occasionally.
Remove foil and bake for 15 to 20 more minutes, or until potatoes are tender.