As you can see, our love affair with ham is alive and well. It was the perfect Easter dinner - it was fast, easy and has ample leftovers. The recipe for the ham glaze can be found here and the scalloped potatoes is from All Recipes and is dairy-free (not that I think Honey Bear will eat it, but I don't want to deny that opportunity!).
Scalloped Potatoes and Onions
5 large potatoes, peeled and thinly sliced
1 medium onion, sliced
3 tbsp margarine
1/4 cup flour
1 3/4 cup chicken stock
2 tbsp mayonnaise
Salt and Pepper to taste
1. In a large 2.5 quart, greased dish, layer the potatoes and onions.
2. In a medium sized pot, melt margarine over medium-low heat. Stir in flour and continue cooking for another minute or so. Slowly pour in chicken broth and continue stirring until everything is incorporated. Keep stirring while mixture comes to a boil and thickens. Remove from heat and add mayonnaise and parsley. Pour mixture over your potatoes and onions and sprinkle paprika over top.
3. Bake at 325 for 2 hours.
It's not as rich as the typical scalloped potatoes, but it's quick and tasty and open to interpretation. Enjoy!