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Scalloped Potatoes and Country Ham

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Rate this recipe 4.6/5 (9 Votes)

Ingredients

  • purpose flour 2 cloves garlic, minced Kosher salt and coarsely ground black pepper 1/2 to 1 teaspoon cayenne pepper 1 teaspoon mustard powder 2 cups regular milk 1/2 pound country ham, thinly sliced 1 1/2 pounds red potatoes, sliced 1/4
  • inch
  • thick (about 5 cups) 1 1/2 cups grated Gruyere Sliced green onions, for garnish

Details

Servings 6
Preparation time 20mins
Cooking time 95mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking dish with cooking spray.

In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat.

Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour.

Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving.

Recipe courtesy of Damaris Phillips

CATEGORIES:

Potato

Main Dish

Baking

View All

Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking dish with cooking spray.

In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat.

Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour.

Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving.

Recipe courtesy of Damaris Phillips

CATEGORIES:

Potato

Main Dish

Baking

View All

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