Monday, December 21, 2015

Scalloped Potatoes & Ham

6-8 medium russet potatoes
3 tablespoons butter
1 cup chopped onion
1 tsp dried parsley
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 tablespoons flour
1 cup skim milk + 1 cup 5% cream (or use 2 cups homo milk)
pinch of cayenne
½ tsp Worcestershire sauce
¼ tsp nutmeg
¼ tsp dry mustard
2 cups shredded old cheddar cheese
¾ pound ham sliced thin
¼ cup grated parmesan cheese

Using a mandolin or sharp knife, slice potatoes to ⅛ inch thick. Hold in a bowl of cold water. In a medium pot, melt butter and add onions, salt, pepper,  parsley and thyme. Sauté for about three minutes or until onions are starting to become translucent. Lower heat to medium, add flour and stir. Cook for about three more minutes or until raw flour smell is gone.

Mix milk, cream, cayenne, Worcestershire, nutmeg and mustard powder. Warm in microwave (this helps reduce lumps). Slowly add to pan, whisking til slightly thickened. Add the shredded cheddar cheese. Stir over medium heat until cheese melts into sauce then remove from heat.

Spray a 9 x 13 casserole dish with pan spray. Start by ladling a small amount of sauce into the bottom of the pan. Layer one quarter of the potatoes over the sauce, covering the bottom. Cover that with one third of the ham. Next cover with one third of the remaining sauce and another quarter of potatoes. Repeat layers by next adding ham, sauce, and potato, ending with sauce. Sprinkle the top with the parmesan cheese.

Bake uncovered for one hour and 15 minutes at 350 degrees, or until potatoes are tender. Let the casserole set for ten minutes, cut and serve.

Original Recipe slightly changed from:

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