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Scalloped Potatoes with Ham




Source of Recipe


Internet


List of Ingredients




1 tablespoon unsalted butter
2 tablespoons flour
2 teaspoons chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ¾ cups chicken stock
¾ cup whipping cream
2 tablespoons Honey Dijon mustard
3 pounds red-skinned waxy potatoes, peeled and thinly sliced
½ pound grated Gruyere cheese
¾ pound ham, cut into ¼-inch cubes
½ cup dried bread crumbs


1. Preheat oven to 375 degrees. Generously grease a 9 by 13-inch baking dish with the butter. In a small bowl, combine flour, thyme, salt, and pepper. In a medium saucepan, bring chicken stock and cream to a simmer; whisk in mustard and remove from heat; set aside.

2. Place one-third of the potatoes in an even layer in the baking dish. Sprinkle with half the flour mixture, one-third of the cheese, and one-third of the ham. Repeat with another layer of potatoes, flour, cheese, and ham. Pour cream mixture over and sprinkle with bread crumbs.
Place in the oven and bake until potatoes are easily pierced with a knife, about 1 hour to 1 hour and 10 minutes. If top becomes too brown before potatoes are cooked through, cover with foil and continue baking.



Recipe