Ham and Cheddar Scalloped Potatoes

Ham and Cheddar Scalloped Potatoes

  • Servings: 10
  • Difficulty: easy
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Ham and Cheddar Scalloped Potatoes
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When working on the Easter menu, I have to include potatoes with my ham. When I cook a ham I have a ton of leftovers so decided to incorporate some into my scalloped potatoes. My favorite potato is the twiced-baked because I love the skin. That said, sometimes the mashed or scalloped seems more appropriate for certain dishes. Given that scallop potatoes uses milk/cream they tend to have a kiss of sweetness over a twiced-baked.

For some reason, which makes no sense to me, cooking scalloped potatoes is always tricky. It seems like mine require an extra 20-30 minutes to get to the tenderness I prefer. We pulled them out and had to put them in for another 30mins. Luckily the Pea Salad and Ham aren’t served hot. But if you like a tender tater like us take note and leave a time cushion just in case. These are lava hot out of the oven so letting them rest is okay if you finish a little early.

Ingredients:

3 Potatoes (sliced on mandolin)
1 cup of diced ham
1 diced yellow onion
1.5 cups of fresh grated cheddar
1/4 cup of grated Parmesan Cheese
1 cup heavy cream
1 cup half and half
1/4 cup sour cream
1 tbs of butter
1 tbs of flour
Black Pepper
Kosher Salt
Paprika
Cayenne Pepper

Directions:
This a three part recipe.
1. Dice your onions and ham and put them in a medium heated skillet to sweat and brown. Use a little butter or oil if you need to keep it from burning or sticking. Set aside.

2. Grate your cheddar while onions and ham are cooking. IMG_9818

3. Cut the potatoes using a mandolin. If you dont have one consider buying one or just making a mashed potato using these ingredients. If you go the mashed route I would cube and boil them and then add the bechamel, cheese, onions and ham once the water is drained. IMG_9817

4. In a sauce pan make a roux by melting butter on medium heat. Add the flour and whisk for a minute or two. Pour the cream and half and half in a glass measuring cup and heat it in the microwave for 30 seconds. Then slowly pour it into the roux. Add the Parmesan, sour cream and seasonings.

5. Assemble your dish by first buttering the bottom. You are going to make three layers and build it like a lasagna. So divide everything into thirds. First the potatoes, then ham and onions followed by the sauce and finally a layer of cheese. Do this three times.
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6. Cover with foil and bake this in a 350 degree oven for 1hr. Remove the foil and let the cheese brown for about 20 more minutes. Use a spoon, fork or knife to push to the bottom and feel the firmness of the potatoes. If there is any resistance cover and put them back in the oven until the potatoes are tender.
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