Scalloped Potatoes with Ham and Peas

By cortanez

PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg

* Without ham, peas and cheddar cheese

Ingredients

• 1 medium onion, minced
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt
• 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
• 1 teaspoon minced fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick
• 2 cups 2 percent milk
• 2 bay leaves
• 2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons light cream cheese
• 2 ounces Parmesan cheese, grated (about 1 cup)
• 2 ounces Cheddar cheese, grated (about 1 cup)
• Ham
• 1/2 cup peas

Details

Servings 8

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
2. Combine the onion, oil, and salt in a Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in the garlic, thyme, and pepper and cook until fragrant, about 30 seconds.
3. Add the potatoes, milk, and bay leaves and bring to a simmer. Cover, reduce the heat to low, and simmer until partially tender and a fork can be slipped into a potato slice with some resistance, about 15 minutes. Discard the bay leaves. Whisk the cornstarch and water together, then add to the pot and bring to a simmer. Off the heat, stir in the cream cheese and 2 tablespoons of the Parmesan and 2 tablespoons of the Cheddar cheese, being careful not to break up the potatoes. Lastly, add the peas and stir.
4. Transfer half of the mixture to a 13-by-9 inch baking dish. Layer with the ham. Fill with the remaining mixture and sprinkle with the remaining Parmesan and Cheddar cheeses. Cover the dish with foil and bake for 40 minutes. Uncover and continue to bake until the potatoes are completely tender, a fork can be slipped into the center of the dish without resistance, and the top is golden brown, 15 minutes longer. Let cool for 10 minutes before serving.