Denita Morales. Side Dish. November 10th , 2020.
It`s a quick and easy recipe that`s perfect this time of year as a holiday side dish. Cut ham into small cubes and set aside. Peel and slice potatoes, put them in a bowl with enough water to cover them. Heat the butter in a medium sized pan over medium heat. Serve with a fresh crisp salad to balance the heaviness of the dish. Bad video filmed wrong but i will leave it up anyway.
This is a good favorite of mine i always ate growing up. I add cheese to this. I have a basic version similar to what mom made. I have also included my kicked up creamier version which uses evaporated milk. The evaporated milk gives it a sweeter taste that goes well with the ham. We made the kicked up.
Cheesy Scalloped Potatoes And Ham
Cheesy Scalloped Potatoes And Ham Are The Best Way To Feed A Crowd And Can Be Made Ahead Of Time And Refrigerated Or Frozen. Bake Them In The Oven Or Cook Them In The Crock Pot For An Easy Side Dish Idea!.
- 7 medium Yukon Gold Potatoes
- 4 Tablespoons butter
- 1 yellow onion (sliced into strings)
- 3 cloves garlic, (minced)
- ¼ cup all-purpose flour
- 1 1/2 cups half and half
- 3/4 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp sage
- 2 cups cheddar cheese, (shredded)
- 1/2 cup Gruyere cheese, (shredded)
- 1 cup cooked ham (diced)
- 1/4 cup Parmesan, finely grated into a powder
- 1 Tablespoon Fresh Parley (roughly chopped)
- Shred the cheddar and Gruyere cheese and set aside, it should be close to room temperature when mixed into the sauce. **Reserve 1/2 cup of the cheddar to top the casserole with.
- Melt the butter in a medium saucepan over medium heat.
- Add the sliced onions and cook onions for 20 minutes (or more), stirring occasionally. They should begin to brown and caramelize.
- Add the minced garlic and cook for 1 minute.
- Gradually add the flour, and mix constantly to form a paste. Heat for 1 minute.
- Temper the half and half/milk by heating it in the microwave for 30 seconds. Add it to the saucepan and stir to combine.
- Add the 3/4 tsp of rosemary, then 1/2 tsp each of oregano, thyme, and sage. Simmer for 5 minutes. Remove from heat.
- Gradually sprinkle in 1 + 1/2 cups of the shredded cheddar and 1/2 cup of the Gruyere until smooth and well combined.
- Mix in the ham, you may want to reserve some to top the casserole with.
- Preheat the oven to 400 degrees.
- Peel the potatoes and slice them thinly, about 1/8 inch thick. (A mandoline slicer makes this much easier.)
- Lay 1/3 of the potatoes in a single layer, overlapping each other, on the bottom of a lightly greased 9 x 13 casserole dish. Season lightly with salt and pepper if desired.
- Spoon 1/3 of the cheese sauce over the potatoes and use a pastry brush to completely cover the potatoes with the sauce, to retain their color.
- Repeat twice more until all of the potatoes and sauce are layered in the casserole dish.
- Top with remaining cheddar cheese and any reserved diced ham.
- Bake, covered, for 30 minutes.
- If making ahead: Let it cool completely and freeze or refrigerate until ready to serve. See notes.
- Remove cover. Add 1/4 cup finely shredded Parmesan.
- Reduce heat to 375 and bake for an additional 25 minutes, until the cheese is hot, bubbling, and begins to brown.
- Top with chopped parsley and let it sit for 5 minutes prior to serving.
Tender potatoes, a creamy cheese sauce, and pops of sweet and salty ham for a contrast. They both start with a white sauce (béchamel) and potatoes. Salt and pepper to taste. The hardest part of this dinner is cooking the potatoes, which. Stir in ham, heat through. Transfer mixture to prepared baking dish, sprinkle with cheese.
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