Howdy folks, and thanks for stopping by the website! You are in for a treat – this is the most flavorful recipe for scalloped taters that I’ve ever tasted. The secret ingredient? French onion dip. This is a perfect dish to bring to any potluck – it’s even good enough for Easter Sunday.
Scalloped taters are always made with some kind of dairy-based sauce, usually with cream and cheese. So to start this recipe, I heated some milk.
Tip: When making dairy based sauces, always stir constantly, scraping the bottom and sides. Scorching ruins the entire batch and you’ll have to start over.
To thicken the sauce, add some flour to the milk & butter. Remember to stir constantly! Stir until thin and all the lumps are worked out of the sauce.
Tip: Sift the flour before you add it into the milk and that will reduce lumps!
Tip: While you’ve got the stove on, you can heat the cooked ham in a cast iron skillet or on the grill for more flavor.\
Finally, stir in a full 16-ounce container of French Onion Dip. Shannon prefers Hiland’s brand – but use your favorite or what you can find in the dairy section at the grocery store.
I prefer the taters peeled, but you can do it however you prefer. Peel them or don’t, and then slice them into little circles about 1/4″ thick. Make the slices as close to the same size as possible so they’ll cook evenly.
Tip: Good scalloped taters are layered like a lasagna. Sauce, taters, cheese & meat, more sauce, more taters, and cover over with cheese. You want to make sure that there’s enough liquid in the sauce to really seep into the taters and help them get tender.
Season the taters well with our Original Seasoning or salt and pepper. Layer the potatoes and sauce with parmesan and mozzarella cheeses. Or, if you want a kick, use some pepper jack.
Tip: Grease the sides and bottoms to make it easier to serve.
Cook in the oven at 400 for 45 minutes. For outdoor cooking on hot coals, watch the video.
Green Onion and Ham Scalloped Potatoes - Cowboy Kent Rollins
- 3 ½ cups milk
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 16 ounce tub green onion or French onion dip
- 5 russet potatoes peeled and cut tino ⅛ - ¼ -inch rounds
- 2 cups chopped cooked ham
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- Chopped green onions for topping
- Preheat the oven to 400 degrees F. Lightly grease a 12-inch cast iron skillet or 9x13-inch casserole dish.
- Warm the milk and butter in a large saucepan over medium heat until the butter has melted. Add the flour and cook just until it thickens to a thin gravy, 2 to 3 minutes, stirring frequently.
- Remove from the heat and stir in the onion dip until smooth.
- Arrange half the potatoes in the skillet or dish. Pour half the milk mixture on top. Sprinkle with 1 cup of the ha, 1 cup of mozzarella, and ½ cup of the Parmesan. Season with salt and pepper, to taste. Repeat the layers once more.
- Cover with foil and bake for 45 minutes. Remove the foil and continue baking for another 20 minutes, or until the potatoes are soften and the cheese has slightly browned. You can brown the cheese more by broiling for a couple of minutes, or moving the skillet to the top oven rack at the end of baking. Top with green onions and serve.