Email to Cat      

Scalloped Ham and Potatoes

Source of Recipe

From "Family Table" by Shaye Elliott


Recipe Introduction

"Because we cure our own hams from our own home-raised pigs, this isn't a dish that we enjoy as often as we'd like. Homemade ham takes time! But when we've got one cured and ready for consumption, this is the go-to recipe I bust out for the leftovers. It's the perfect dish to use up those scrappy bits that much too delicious (and valuable!) to waste."

List of Ingredients

â—¦ 3 pounds assorted potatoes
â—¦ 3 tablespoons butter, divided
â—¦ 1 large onion, minced
â—¦ 4 cups ham, diced
â—¦ 1 ½ cups cream
â—¦ 1 ½ cups whole milk
â—¦ ¼ cup unbleached, all-purpose flour
â—¦ 2 cups shredded Cheddar cheese
â—¦ Sea salt
â—¦ Freshly ground black pepper
â—¦ Fresh parsley, for garnish
â—¦ Fresh thyme, for garnish


Recipe

Preheat the oven to 350 degrees.
Using a mandolin or food processor, slice the potatoes into super-thin slices and set aside. Melt 2 tablespoons of the butter in a large skillet. Add the onion and sauté for 10 minutes, until soft. Add the diced ham and allow it to mingle with the onion and warm up a bit.

In a small saucepan over medium heat, combine the cream, milk, and flour. Whisk to combine until completely incorporated and slightly thickened, about 5 minutes.

Use the remaining tablespoon of butter to generously grease a large baking dish. Layer in some of the potatoes, then some of the onion and ham mixture. Add another layer of potatoes and the remaining onion and ham. Add the final layer of potatoes. Pour the cream mixture over all. Cover with foil and bake in the oven for 45 minutes, or until the potatoes are fork-tender.

Remove the foil and sprinkle on the cheese.
Bake for 20 minutes more uncovered, until golden and bubbly. Season with salt and pepper and garnish with freshly minced parsley and thyme.

Serves 6 to 8