Old fashioned 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.
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.
March 30 2016