Potatoes are usually not scarce here in Idaho. Most of the time we use fresh Idaho spuds in our baking, however sometimes……Time is short. Here is a recipe that I have used several times, and it never goes to waste. They are just as good the 2nd night as the first. When time is short, throw this recipe together. Serve this with a nice green salad, and french bread, and you have a full meal.
You will need:
2 tablespoons butter or margarine
1/2 cup chopped Vadalia onion chopped fine
1 package (10 ounces) frozen chopped spinach, thawed and drained (opt)
2 packages (5 ounces each) scalloped potato mix, plus ingredients to make scalloped potatoes
* I like to use Betty Crocker Au Gratin
1 cup of your favorite ham, diced in small chunks
2 1/2 cups (8 ounces) shredded mozzarella cheese
Directions:
Preheat oven to 400°F. Melt butter in small saucepan. Saute onion until tender. Add spinach and heat thoroughly. Place both packages of scalloped potato mix in 9×13″ glass dish. Stir in milk and hot water (use amount recommended on scalloped potato package). Stir in onion, spinach mixture, 1/2 cup cheese and ham. Bake 1 hour or until potatoes are tender. Sprinkle with remaining cheese; bake an additional 3 minutes or until cheese is melted. Let stand 5 minutes before serving. Yield: 6 servings
by Get Off Your Butt and BAKE