Ham Potato Scallop

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ham Potato Scallop to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ham Potato Scallop, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (5.5 ounce) package scalloped
• potato mix
• 2 cups boiling water
• 2 tablespoons butter or margarine
• 3/4 cup milk
• 2 cups cubed fully cooked ham
• 1 (10 ounce) package frozen cut
• green beans
• 1 cup shredded Cheddar cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a ungreased 1-1/2-qt. baking dish, combine potatoes with sauce mix, boiling water and butter

Step 2: Technique & Execution

Stir in milk, ham and beans

Step 3: Technique & Execution

Bake, uncovered, at 400 degrees F for 35 minutes or until the potatoes are tender, stirring occasionally

Step 4: Technique & Execution

Sprinkle with cheese

Step 5: Technique & Execution

Bake 5 minutes longer or until cheese is melted. let stand 5 minutes before serving.