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It’s Easter Monday and we hope you celebrated well! What’s not to love about Easter? Family celebrations, Easter egg hunts, and the food! If you had ham, or had to take any ham home from relatives, you’re in luck! Easter hams are delicious but they are also large. Here’s the good thing– you don’t have to have ham as your main dish for the foreseeable future. All you need is 20 minutes to prep, an hour to cook, and you’ll have used a large portion of your leftovers. This recipe, courtesy of Ree, The Pioneer Woman, makes the main event of Easter the side dish of your next week.
Scalloped Potatoes and Ham
3 lb Russet or Yokon Gold Potatoes, washed thoroughly
2 Tablespoons butter
1 1/2 cup half-and-half
1 1/2 cup heavy cream
1/4 cup flour
Black pepper to taste
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
Chopped parsley (optional)
Photo & Recipe by Ree Drummond of The Pioneer Woman