Scalloped Potatoes with Ham
Scalloped Potatoes with Ham
A modern version of a classic Midwest dish.
Ingredients
- 3 pounds Yukon gold or Russet potatoes, peeled
- 1 sweet onion, diced
- 2 to 3 cups diced ham
- 2 cups half and half
- 1 cup milk
- 2 tbsp butter
- 1/4 cup flour
- 1 cup grated cheese (cheddar or parmesan)
- 1 cup corn flakes or crushed saltines
- salt and pepper, to taste
Instructions
- Pre-heat oven to 350 degrees. Grease a 9 by 12 or other large casserole dish.
- Heat a large skillet with a couple tablespoons of oil and add the onion. Cook for a few minutes until they begin to turn translucent. Add the chopped ham and cook for another 4 - 5 minutes. Remove from heat.
- Combine half and half, milk and flour and whisk until well combined.
- Using a mandoline or other slicer, slice the potatoes into thin slices. Place 1 third of the sliced potatoes in your casserole dish. Then cover with half of the ham and onion mixure, then a sprinkling of cheese. Then, add about a third of the milk/cream mixutre. Next add another layer of potatoes, then the remainder of the ham and onion, another sprinkling of cheese, and another third of the milk/cream mix. Finally, top with the remaining potatoes and the rest of the milk/cream mix. Top with a generous cover of cheese and then sprinkle on the cup of corn flakes or crushed saltines and dot with chunks of butter.
- Cover with aluminum foil and bake for about 40 minutes. Remove the foil and continue baking for another 20 minutes or until bubbly and hot.
- Remove from oven. Let rest for 10 minutes, cut into squares and serve.
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