Thursday, August 18, 2011

Scalloped Potatoes and Ham

Scalloped Potatoes for hungry people

5 or 6 potatoes, peeled & thinly sliced (you know, this is one of those times you use that other side of the square cheese grater)
1 chopped onion
1 cup chopped ham
1/2 cup grated cheese (I used pepper jack) or 2 Tablespoons Parmesan
2 cloves chopped garlic (1 Tablespoon, roughly)
3 Tablespoons butter
1/2 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flour
1 can vegetable or chicken broth (roughly 2 cups)
2 Tablespoons mayonnaise (NOT Miracle Whip)
Breads crumbs
Paprika

Grease a casserole dish, and preheat the oven to 325.
Slice your potatoes thinly, and chop your onions and ham. Layer or mix these in the pan as you please (I stuck the onions and ham in the middle for tasty surprise, and sliced the last three potatoes on top.)If you're working with red or yukon gold potatoes, you might even leave the delicious skin on. Add the cheese to the top of this.

If you have stale bread, pulse it in a food processor (or put it inbetween a folded clean towel and pound it with a hammer) to make bread crumbs. If you have seasoned bread crumbs, do not add salt to the upcoming roux. Set aside.

In a saucepan, heat the butter, and saute the sliced/minced garlic. Add the 1/4 cup flour, rosemary, salt, and black pepper, stir well until all the butter is absorbed into the roux. Let it cook a little while, stirring constantly, until the roux starts to turn a dark ivory color. Add the chicken broth slowly, stirring to incorporate, and add the 2 tablespoons of mayo. Mix, stirring, until thick and bubbly. Pour it over the potatoes, onions, and ham, and then sprinkle the crumbs and paprika over the top.

Cover with aluminum foil and cook for 20 minutes at 325F, then remove the cover and cook it 10 more minutes. (If you chopped your potatoes not-so-thinly, stretch out the covered cooking time another 5-10 minutes)

Serve with a nice green vegetable, like broccoli or brussel sprouts, that'll go well with the cheesy sauce from the scalloped potatoes.

Should serve 10, but probably only serves 4-6; It tends to evaporate around hungry people.

2 comments:

Peter said...

I helped it evaporate . . . to the detriment of my diet. Highly yummy!

:-)

Old NFO said...

Sigh, since I'm cooking for one, I'd be eating it for a week, but it DOES sound delicious!