With the cooler temperatures comes the instinctual craving for comforting, warm food. Scalloped potatoes with ham is something my mother made often while I was growing up but I bet I hadn't made it more than twice since I have been married (and that is a long time!). There are many versions of this recipe, some with flour, some without, some with cheese and some just with milk or cream. I did more of the classic version with cream, potatoes, ham and spices and only sprinkled cheese on top for the last step.
This is the perfect way to use leftover ham, so give it a try after your Holiday ham dinner. This recipe can easily be doubled for a large group. Simple and delicious!
Classic Scalloped Potatoes and Ham
Ingredients
3 lb Yukon Gold potatoes
1 medium yellow onion
2T evoo
3 C heavy cream or whole milk
1 1/2 t dried Thyme
1 t salt
1/2 t black pepper
1 1/2 C chopped or sliced ham
2 oz shredded cheese (swiss, cheddar, etc - optional)
Preparation
- Preheat over to 375 degrees. Grease a 9x13 pan with cooking spray or butter
- Using a sharp Chef's knife or slicer, thinly slice the potatoes about 1/4 inch think. You can leave skins or or peel the potatoes, as you prefer.
- Finely chop the onion. Heat the evoo in a heavy pot over medium and add the onion. Cook approximately 7 minutes, until translucent.
- Add the potato slices, the cream or milk, thyme, salt and pepper to the pot, stirring gently to combine. Heat over medium heat for approximately 10 minutes, keeping watch to not burn the cream. Remove from heat.
- Put 1/3 of the potato mixure into the bottom of the 9x13 pan. Layer 1/2 C of the ham over the potatoes. Repeat the layering twice more. Pour the remaining cream and onion mixture over the potatoes and ham.
- Bake uncovered for 30 minutes. Sprinkle the shredded cheese over the top and continue to bake until the top and edges are browned a crisp, approximately 15 - 20 minutes.
- Cook pan on wire rack for 10 minutes before serving.
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| Classic Scalloped Potatoes and Ham |