Scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easy made from scratch.
As usual, I read way too many recipes but really most were very similar. The inspiration piece will be a Pioneer Woman recipe on Food Network. A few change to simplify and decease the fat some.
Rating
A nice solid 4.
Notes. I know this is cooking for two but this fits our live style. Since it is the whole meal with a veggie added, we will eat a double amount and I was cooking for left overs also. This would be a recipe that could be easily cut in half but for this amount of time and work, I want more return.
Preheat oven to 350 convection or 375 conventional.
Scrub and cut 4 medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended.
Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.
Over medium high heat in a medium sauce pan melt 4 tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning nicely.
Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and 1/2 teaspoon pepper.
Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup Monterey Jack cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
Cover with aluminum foil.
Bake for 40 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling.
Allow to set for about 10 minutes before serving.
Everyday Scalloped Potatoes and Ham
Scalloped potatoes and ham,an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easy made from scratch.
Ingredients
- 4 medium russet potatoes cleaned and sliced thin. Peeling optional
- 1 small onion chipped
- 4 tablespoon butter
- 4 tablespoon (1/4 cup) flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups milk
- 2 cups shredded Monterey Jack cheese (or cheese of choice)
- 3 cups (about 3/4 pound) precooked ham slice, dices or cut into small bite size bites
Instructions
- Preheat oven to 350 convection or 375 conventional.
- Scrub and cut 4 medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended.
- Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.
- Over medium high heat in a medium sauce pan melt 4 tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes.
- Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning nicely.
- Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and 1/2 teaspoon pepper.
- Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup Monterey Jack cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
- Cover with aluminum foil.
- Bake for 40 minutes then uncover and cook another20-25 minutes until nicely brown and bubbling. Allow to set for about 10 minutes before serving.
2.2
http://www.101cookingfortwo.com/everyday-scalloped-potatoes-and-ham/
From DrDan at 101 Cooking For Two
Updated
April 12 2014