Old fashioned scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easily 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 decrease 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 leftovers 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.
The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is done, there is still a little firm in the potatoes which my wife and I don’t like. I have done this 20 plus times, and I now do a total of about 2 hours total cooking time. So I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
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 saucepan 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 90 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling.
Allow to set for about 10 minutes before serving.
June 20 2016