Recipe Friday: Scalloped Potatoes with Ham

As usual, I don’t measure stuff when I’m cooking. I put this all together, and then wrote down the amounts I thought might be accurate. Use whatever you have on hand.

There was an issue, when it was done and served, of clarified butter puddling on the bottom.

I considered cutting the butter amount in half for the recipe; but we liked the taste (and texture) of the dish so much that I’m keeping it as-is. The butter melded into the creaminess of the sauce and potatoes eventually, as it cooled.

I used red potatoes, which hold their shape and texture well with longer cooking times.

My husband and I both had seconds of this dish, we liked it so well. I recommend against seconds, though; it’s pretty filling.

One more note: After we finished eating, I kept having flashes of nutmeg, almost in my mouth. So I think maybe a dash of nutmeg in this dish might be good.

Prep time: 20 min

Cook time: 90 min

Serves 3

Ingredients:

• 2 extra large or 3 medium potatoes, peeled and thinly sliced
• 1 medium onion, peeled and thinly sliced
• 8-10 oz fully cooked ham, cut to bite-size pieces (this was four, thick, maybe 3”x4” slabs of ham)
• Salt and pepper to taste
• 1 stick butter
• 4 oz cream cheese
• 1 cup milk
• 2 T flour
• ¼ cup grated Parmesan cheese

Directions:

Preheat oven to 375°.

Put the sliced potatoes, onions, and ham into a large bowl. Salt and pepper to taste; stir to combine.

In a medium saucepan, over medium heat, melt the butter and cream cheese, whisking together. (It’s a little clumpy.)

Whisk in the milk and heat to simmering.

Whisk in the flour and cook for 2 minutes. If it gets too thick, add more milk.

Whisk in the Parmesan cheese. Pour the cheese mixture over the ingredients in the bowl (potatoes, onion, and ham); stir to combine.

Pour the mixture into a greased 9×11” (or similar) baking dish. Cover with foil.

Bake at 375° for 70 minutes. Uncover, turn the oven to 325°, and continue to bake for 20 minutes.

Remove from oven, and allow to sit for 10 minutes before serving.

Serve hot, with a vegetable and/or salad.