Scalloped Potatoes With Ham and Onion

Another great idea for leftover ham – and I still had some , even after making my  Hordes of Ham Split Pea Soup !  But no hardship, because this easy recipe for scalloped potatoes, with it’s layers of  thinly sliced potato, onion and diced ham all baked in light cream, is sinfully delicious!  Feel free to tuck other things amongst the layers – perhaps some thin slices of carrot, or fresh herbs……whatever takes your fancy and can take a slow bake for an hour in the oven.

 

 

 

 Scalloped Potatoes  with Onion and Ham Recipe:

• 3 medium all purpose potatoes, peeled and thinly sliced
• 1/2 yellow onion, peeled and thinly sliced
• 1/2 cup or so cubed leftover ham
• 1/2 cup plus light cream
• 2 teaspoons all-purpose flour
• Salt and pepper
• Chives for garnish (optional)

 

Directions:    

Preheat the oven to 350 ° and slice the potatoes rather thinly. If too thinly sliced, the potatoes tend to break apart, which can lead to a rather mushy texture. A good solid potato, such as the all-purpose Yukon Gold is ideal, since it will readily absorb the cream, but remain together yet tender.

Add the first layer to an ungreased casserole dish.

 

 

 This dish can be made with anything from one potato to several – just guage it for how many people will be served. I used 3 medium Yukon Gold’s, and it was plenty for four people.

 

 

On top of the first layer of sliced potato, sprinkle some diced ham and thin slices of onion (or shallot) and a sprinkle of all-purpose flour, salt and pepper.

Add another layer of potatoes and  some more of the onion and ham as well as freshly ground black pepper on that. Dot with little cubes of butter and add just enough light cream to see some  around the edges. As the potatoes slowly cook, the cream will be absorbed by the potatoes, but too much cream would cause the dish to be more like mashed potatoes!

 

Cover with tin foil or a casserole cover and put into the oven for about an hour. If you are using a shallow casserole dish, its a good idea to place the casserole on a baking pan in case there is any bubbling over.

Test for tenderness during the last fifteen minutes of cooking, since time will vary depending on what type of potato you use. When a fork easily goes into the potatoes, uncover and turn the oven on broil. Broil for just a few minutes, then allow the potatoes to stand for five minutes to set, and serve.  Enjoy!