Ham, Vegetable and Potato Scallop

Instead of making just ordinary scalloped potatoes, why not try something new and different.  By adding other vegetables, or vegetables that your family likes, the dish becomes more colorful and appealing.

Ingredients

6 Tbs. butter, divided
1/4 c. flour
3 c. whole milk
1 tsp. parsley
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
6 medium potatoes, sliced thin
1 onion, chopped
2 carrots, sliced
1 (10 oz.) pkg. frozen Lima beans
1 1/2 c. ham
1/2 c. buttered soft bread crumbs (optional)

Directions

Heat oven to 350°.  Grease a 2 1/2 quart baking dish.

In a large saucepan, melt 4 tablespoons butter. Stir in flour and cook for about 1 to 2 minutes to remove the flour taste.

Gradually pour in the milk, whisking constantly to remove all the lumps.  Mix in parsley, salt, thyme, and pepper. Cook and stir until the mixture comes to a bubble.  Cook, stirring constantly, for about 2 minutes.

In a prepared casserole dish, alternately layer potatoes, onion, carrots, Lima beans and ham.   Sprinkle salt and pepper on each layer, especially the potatoes, if desired. 

Sprinkle bread crumbs over the top.  

Cover and bake for 1 hour, or until potatoes are almost tender.  Remove from the oven and remove the cover or lid.

Dot with the remaining 2 tablespoons butter over the top of the ham and potatoes.  Leave uncovered and bake another 15 to 20 minutes, or until potatoes are tender.