Scollop Potatoes with Ham & Cheese, Baby Greens and pear, walnut salad recipe, beer

Original recipe makes 6 servings  

• 4 cups peeled and sliced potatoes
• 2 cups diced ham
• 1/2 onion, chopped
• 2 cups milk
• 1 cup frozen peas
• 3 tablespoons all-purpose flour
• 2 tablespoons butter

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/4 pound Cheddar cheese, diced
• 1 pinch paprika, or to taste

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• PREP
  25 mins
• COOK
  1 hr 25 mins
• READY IN
  1 hr 50 mins

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers.
3. Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.
4. Stir Cheddar cheese into sauce until cheese is melted.
5. Pour sauce over potato and ham mixture; sprinkle with paprika.
6. Cover baking dish with aluminum foil.
7. Bake in the preheated oven until potatoes are tender, about 1 hour.
8. Remove foil and continue baking until lightly browned, about 15 minutes more.

Ingredients
2/3 cup nuts ( walnuts, pecans, almonds, or cashews)1 bunch watercress1 bunch arugula1 tablespoon cider vinegar2 teaspoons whole-grain mustard1/4 teaspoon kosher salt, plus more to tasteFreshly ground black pepper3 tablespoons extra-virgin olive oil1 Belgian endive2 ripe pears, such as Anjou, Bartlett, or Comice2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

Judi jSingleton is free lance writer, and you can advertise in one of her 20 blogs