Creamy Scalloped Potatoes with Ham and Peas

Tips from the Betty Crocker Kitchens

• tip 1
  No need to thaw the peas before adding to the casserole—they cook quickly.
• tip 2
  You can microwave the water in an 8-cup glass measuring cup uncovered on High 3 to 5 minutes or until boiling.
• tip 3
  Keep frozen peas in the freezer as part of your “frozen pantry,” and they’ll be waiting for you on harried weeknights when the veggie crisper is looking a little empty. They can be stirred into boiling pasta or added to steamed rice in the last few minutes of cooking.
• tip 4
  Trouble finding chives? Green onion greens make a good substitute.
• tip 5
  Here’s a great way to use up your leftover holiday ham or turn a boneless ham steak into dinner. This dish can stand alone as supper but it’s also good with a simple green salad alongside.
• tip 6
  Scalloped potatoes are simply thinly sliced potatoes layered in a casserole with a cream sauce. Often, scalloped potatoes are topped with toasted breadcrumbs for a crispy texture contrast. Scallop comes from the French word, escalope, which refers to a thinly sliced ingredient, especially a thinly sliced cut of meat. If you love this method of preparation, check out the rest of Betty’s scalloped potatoes recipes.