What’s better to keep you company during an original Star Trek marathon. When I think of these marathons, I think of hammy acting, cheesy scenes, and scalloped potatoes from right here on Long Island. I like to use a good amount of ham and cheese so as to make this side dish more of a one pot winter comfort food. So ‘beam me up Scotty’ ahead warp factor yum!
Here’s what you’ll need:
- 1 pound fully cooked ham slice, 1/2-inch thick
- Half a dozen thinly sliced Long Island potatoes
- 1 can (10 1/2 ounces) cream of mushroom soup or cream of celery soup
- 1/4 cup milk
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- dash pepper
- 2 tablespoons butter
- 1 cup shredded Cheddar cheese
Cut ham in bite-size cubes and mix with the veggies in a large bowl. Place a layer of the potatoes in a greased 2-quart baking dish and sprinkle with some shredded cheddar, then a layer of ham and veggies, then a layer of potatoes and cheese, then a layer of ham and veggies, then a layer of… you get the picture.
Combine the soup with milk and pour over potatoes.
Cover with foil and bake at 350° for 1 hour. Remove covering; bake 30 to 45 minutes longer, or until potatoes are done. If desired, sprinkle even more shredded Cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time.
Sit back and enjoy the warm cheesy goodness of Long Island’s comfort food.