Scalloped potatoes really are an ultimate comfort food that I don't find myself making all too often. I love them and they're always a hit when I make them. Maybe it's the knowledge that they're loaded with lots of calories and fat from the cream and cheese, or maybe it's because I always forget that I have a Mandolin slicer, but regardless I don't make them nearly enough.
Rob and I recently DIY renovated our kitchen, and while the kiddo was at the grandparents and Rob was in the garage and I got to listen to Food Network in the background, and overheard Pioneer Woman talking about this recipe. I looked over the wall between the kitchen and living room to see what this was all about and immediately knew I needed to make this to add a little variety to our menu, and because I had a few potatoes I needed to cook relatively soon!
While this would be a fantastic way to use leftover Easter ham, I did not have leftover ham.I highly recommend if you celebrate this holiday, try to snag some leftover ham to make this (unless you host, and therefore set aside some leftovers before other people take them)! I won't be making these often (3 cups of cream and half and half - hello hips!), but these will be the forefront of my mind next time I want scalloped potatoes!
Scalloped Potatoes and Ham
- 3 pounds Russet potatoes, washed and scrubbed
- 2 tablespoons butter
- 1 yellow onion, diced
- 3 cups diced ham
- 1 1/2 cup half and half
- 1 1/2 cup heavy cream
- 1/4 cup flour
- Pepper to taste
- 2 cups grated cheese (Monterey Jack and Cheddar are good choices!)
- Chopped parsley, optional
- Preheat oven to 350 degrees and prepare a casserole dish with butter or non-stick spray
- Heat butter in a large skillet. Add onions and cook for 1-2 minutes, or until turning translucent. Add ham and cook for another 304 minutes until heated. Remove from heat and set aside.
- Combine half and half and cream in a glass measuring cup, and heat for 1-2 minutes. Whisk in flour and pepper until well combined. Set aside.
- Slice potatoes into 1/8 inch slices. If you have a mandoline, use it!
- Layer 1/3 of the potato slices in the prepared casserole dish. Top with 1/3 of the ham mixture, then 1/3 of the cheese. Pour on 1/3 of the cream mixture.
- Repeat 2 more times, for a total of 3 layers.
- Cover with foil and bake for 40 minutes. Remove foil and bake another 20 minutes, or more until hot and bubbly.
- Allow to cool a few minutes before cutting and serving, garnishing with parsley if desired
- NOTE: you can speed the cooking process along by boiling the sliced potatoes for a few minutes before assembly. Just drain and allow to cool a bit.
Source: Pioneer Woman