Goes with ham?

Nothing goes together better than green eggs and ham.

Just kidding. How about something like mashed sweet potatoes? Delicious and nutritious.

Scalloped potatoes would just rock with ham, that said mashed would be a fit too, cut down calories by doing the cauliflower / potato mix.

lol my first thought was sweet potatoes too...

Bacon and french fries!!

Roll the french fries up in a slice of ham and wrap the bacon around it.
You can dip it in all kinds of sauces

I'm on board with the sweet potatoes and baked asparagus. Sounds so good in fact, that may be what we have for dinner at my house!

This healthier version of scalloped potatoes is lower in fat, vegetarian and vegan. Scalloped potatoes are a classic creamy side dish. Top with extra margarine or bread crumbs if desired. If you like scalloped potatoes but need a healthy, low-fat version, why not try it vegan and dairy free? It's still delicious, I promise!
Ingredients:

* 1/4 cup vegan margarine, melted
* 1 tsp salt
* 1 tsp pepper
* 6 tbsp flour
* 6 medium potatoes, thinly sliced
* 1 onion, finely chopped
* 2 cups soy milk
* paprika
* parsley sprigs for garnish

Preparation:
Pre-heat the oven to 350 degrees. With a little of the vegan margarine, lightly grease a 9 inch square baking pan.

Stir the salt and pepper into the flour.

Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour.

Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.

Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.

Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.

Enjoy your healthy scalloped potatoes!

Yields: 8 servings
LIGHTER SCALLOPED POTATOES WITH SWEET POTATO, FENNEL, AND LEEK
Serves 8. Published April 20, 2007.
The quickest way to slice the potatoes is in a food processor fitted with a ⅛-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat
INGREDIENTS
1 medium leek , white part only, sliced ⅛ inch thick
1 teaspoon vegetable oil
½ teaspoon table salt
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh thyme leaves
¼ teaspoon fennel seeds , crushed
¼ teaspoon ground black pepper
1½ pounds russet potatoes , peeled and sliced ⅛ inch thick
1 pound sweet potatoes , peeled and sliced ⅛ inch thick
1 small bulb fennel (8 ounces), cored and sliced ⅛ inch thick
2 cups 2% milk
2 bay leaves
2 teaspoons cornstarch
1 tablespoon water
3 tablespoons light cream cheese
2 ounces grated Parmesan cheese (about 1 cup)
PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg

LIGHTER SCALLOPED POTATOES WITH SWEET POTATO, FENNEL, AND LEEK

Serves 8. Published April 20, 2007.

The quickest way to slice the potatoes is in a food processor fitted with a ⅛-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat on the surface of the slicing disk. A mandoline or V-slicer is the other option. Don’t try to slice the potatoes with a knife; you won’t get them thin enough. It is best to assemble all of your ingredients before slicing the potatoes. If the potato slices discolor as they stand, put them in a bowl and cover with the milk in the recipe. Don’t be tempted to slice the potatoes and store them in water—this will remove some of the starch that is necessary to thicken the milk. This recipe was published in our cookbook The Best Light Recipe.

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INSTRUCTIONS
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2. Combine the leek, oil, and salt in a Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic, thyme, fennel seeds, and pepper and cook until fragrant, about 30 seconds.

3. Add the potatoes, fennel, milk, and bay leaves and bring to a simmer. Cover, reduce the heat to low, and simmer until partially tender, and a fork can be slipped into a potato slice with some resistance, about 10 minutes. Discard the bay leaves. Whisk the cornstarch and water together, then add to the pot and bring to a simmer. Off the heat, stir in the cream cheese and 2 tablespoons of the Parmesan, being careful not to break up the potatoes.

4. Transfer the mixture to an 8-inch-square baking dish and sprinkle with the remaining Parmesan. Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely tender, a fork can be slipped into the center of the dish without resistance, and the top is golden brown, 10 to 15 minutes longer. Let cool for 10 minutes before serving.

PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg

potatoes; carrots and peas...mashed potatoes and gravy...