I decided to make scalloped potatoes and ham from Pioneer Woman with the remainder of our
MMMMM! Doesn't that look scrumptious?
Except for one thing...
I guess it's my fault that the dish turned out so soupy. I used skim milk and evaporated milk instead of cream and half and half. Apparently, the fat in the dairy was essential in getting the darn thing to set up.
The main thing was that it tasted amazing. Ah. May. Zing. Soupy soup and all. I'll be making this again the next time we have leftover ham. And maybe, just maybe I'll actually use cream and half and half!
Scalloped Potatoes and Ham from Tasty Kitchen
3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
2 Tablespoons Butter
1 whole Yellow Onion, Diced
3 cups Diced Ham
1½ cup Half-and-half
1½ cup Heavy Cream
¼ cups Flour
Black Pepper To Taste
1 cup Grated Cheddar Cheese
1 cup Grated Monterey Jack Cheese
Chopped Parsley (optional)
Preheat oven to 350 degrees. Butter a large casserole dish.Heat 2 T butter in a large skillet. Add onions and cook 1-2 min, til translucent. Add ham, cook 3-4 min until thoroughly heated. Remove from heat and set aside.
Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)
Combine the two grated cheeses. Set aside.
Using a mandoline or slicer, slice potatoes into 1/8"slices (very thin.) Layer 1/3 potato slices in prepared dish. Sprinkle 1/3 ham/onion mix, then 1/3 cheese, then pour 1/3 cream mix.Repeat twice. Cover with foil and bake 40 min. Remove foil and bake 20 min or til bubbly and hot.
Cut into squares and serve. Sprinkle on chopped parsley if you’d like!
(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)