Scalloped Potatoes & Ham Casserole
Submitted by innuendo1968
Scalloped potatoes and ham casserole layers parboiled potatoes with diced ham, green onion, thyme cream sauce, and Swiss cheese. A creamy bake that uses up leftover Easter or holiday ham.
YIELD
6 servingsPREP
15 minCOOK
55 minREADY
1½ hrsA Creamy Layered Casserole That Solves the Leftover Ham Problem
This is the casserole that earns a place in the rotation every January and April when the holiday ham keeps giving. Diced ham layers between thin-sliced potatoes and a thyme-spiked cream sauce, with shredded Swiss cheese on top for a golden finish.
Parboiling the potatoes is the technique that prevents the dreaded undercooked potato in the middle of the dish. Three minutes in boiling water knocks back the rawness and ensures the slices cook through evenly during the bake, even at the center where heat takes longest to penetrate.
The sauce uses a flour slurry made with cold milk, then more milk, half-and-half, water, and powdered vegetable broth to make it taste lighter than a heavy cream-based scalloped potato. Thyme, salt, and pepper round it out without overwhelming the dish.
Pro Tips
- Slice potatoes thin and uniform (about ⅛ inch). Even slices cook at the same rate; thick ones stay raw while thin ones turn to mush.
- Drop sliced potatoes into cold water as you go to prevent oxidation. Browned slices make the finished dish look gray.
- Cover with foil for the first 30 minutes as directed. This traps steam and finishes cooking the potatoes through, then the cheese can brown uncovered.
- Let it rest 10 minutes before serving. Hot scalloped potatoes are a runny mess; rested ones slice cleanly.
Variations
Ingredients
Directions
Bring large pot of water to boiling.
Peel potatoes; thinly slice; place slices in bowl of cold water as you slice.
Drop drained potato slices into boiling water; boil 3 minutes.
Drain; reserve.
Heat oven to 375℉ (190℃).
Coat inside of 12×7×2-inch or other 2½ to 3 quart baking dish with nonstick cooking spray.
Stir together ½ cup milk and the flour in medium-size saucepan until smooth.
Stir in remaining 1 cup milk, the half and half, water, vegetable broth powder, thyme, salt and pepper; cook, stirring, over medium heat until sauce thickens and bubbles, about 3 minutes.
Spoon one-third of potatoes into prepared casserole.
Sprinkle with half of the ham and green onion.
Spoon on one-third of sauce.
Repeat layers.
Top layer should be potatoes with remaining sauce poured over all.
Bake, covered, in 375 oven for 30 minutes.
Sprinkle cheese over top and dust with paprika if desired.
Bake, uncovered, 15 minutes or until lightly browned.
Let stand 10 minutes before serving.
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