Scalloped Potatoes and Ham
Photo courtesy of food.com
3 pounds Russet or Yukon Gold potatoes
2 tablespoons butter
1 whole onion, diced
3 cups ham, diced
1-1/2 cup half-and-half
1-1/2 cup heavy cream
1/4 cup flour
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
fresh parsley, chopped
black pepper to taste
Preheat oven to 350 degrees. Grease a large casserole dish using a generous pat of butter and set aside.
Heat butter in a large skillet. Add onions and cook about 1 to 2 minutes, until they become translucent. Add ham and cook for 3 to 4 minutes more, until thoroughly heated. Remove from heat and set aside.
Combine half-and-half and heavy cream in a microwave-safe container and microwave just enough that the mixture is no longer cold, about a minute or minute and a half. Whisk flour and black pepper into the cream mixture until combined. Set aside.
In a separate small bowl, combine the grated cheeses and set aside.
Using a mandoline or slicer, slice potatoes into 1/8-inch slices. Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
Repeat this twice more, ending with a sprinkling of cheese and a pouring on top of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, until bubbly and hot.
Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
2 tablespoons butter
1 whole onion, diced
3 cups ham, diced
1-1/2 cup half-and-half
1-1/2 cup heavy cream
1/4 cup flour
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
fresh parsley, chopped
black pepper to taste
Preheat oven to 350 degrees. Grease a large casserole dish using a generous pat of butter and set aside.
Heat butter in a large skillet. Add onions and cook about 1 to 2 minutes, until they become translucent. Add ham and cook for 3 to 4 minutes more, until thoroughly heated. Remove from heat and set aside.
Combine half-and-half and heavy cream in a microwave-safe container and microwave just enough that the mixture is no longer cold, about a minute or minute and a half. Whisk flour and black pepper into the cream mixture until combined. Set aside.
In a separate small bowl, combine the grated cheeses and set aside.
Using a mandoline or slicer, slice potatoes into 1/8-inch slices. Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
Repeat this twice more, ending with a sprinkling of cheese and a pouring on top of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, until bubbly and hot.
Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
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