Wednesday, January 2, 2013

Scalloped Potatoes with Ham

This is a great use of leftover ham. These scalloped potatoes are fabulous.

4 medium potatoes, thinly sliced
1 to 1 1/2 cups diced cooked ham (the ham I used was nitrate free and uncured)
1 small onion, chopped
4 tbsp. melted butter (for the sauce), I used this
3 cups whole milk, raw is great if you have it
1 cup finely grated cheddar cheese, I used this
1/4 cup flour
2 tbsp. butter, chopped (to finish)
1 tbsp. dried parsley
1/2 tsp. dried thyme
Sea salt & pepper to taste

How To:
1. Prepare the potatoes: Preheat oven to 375 degrees. In baking dish (I used a 4-qt cast iron braising pan), combine the potatoes, ham, onion, and seasonings. Stir to mix and set aside.

2. Make the sauce: In a medium saucepan, melt the 4 tbsp. of butter over medium to medium-low heat. Add flour and stir until smooth. Remove from heat for a couple of minutes, so the mixture cools off a bit to the point that it is no longer bubbling. Add the milk and return to the heat. Stir constantly until the mixture has thickened. You do not want to rush this process or walk away. It will take about 5 to 10 minutes. Once the mixture has thickened, add the grated cheese and mix. Cook a couple of minutes longer until the cheese is fully melted and incorporated into the sauce.

3. Combine: Pour the sauce over the potatoes, ham, and onions and stir to combine. Cover and bake one hour. Sprinkle with remaining chopped butter and then cook for another 15 minutes uncovered until potatoes are tender.

I do not use white flour when I cook except for occasional gravies as I have not really had success with other options. You could try to thicken your sauce using arrowroot powder but be advised it will result in more of a gel rather than a roux. You could also try a whole wheat or spelt flour, but that will result in a stronger flavor. At the end of the day, I figure it's just a little bit of flour for an occasional dish, so I try not to worry too much about it.

This does not take too long to prepare, maybe about 15 minutes as you have to peel potatoes, chop, and slice a bit. It will serve 6 to 8 as a side dish. My husband says they are the best scalloped potatoes he has ever had.

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  1. I have always wanted to try to make scalloped potatoes from scratch. I would probably leave the ham out and I am on a gluten free diet so will need to use a different flour or possibly cornstarch as a thickener.

    Thank you for the recipe.

    Much Love,

    1. I have not tried this myself, but I found this link online, which uses sweet rice flour.
      I think cornstarch would probably work as well though.

      This recipe is very easy and would be great without the ham! I hope you will give it a try. :)

    2. Thanks Linda :) I certainly will give it a go! I need to start adding to my recipes as I tend to stick with what I have cooked before and hence get myself into a rut.

      Have a beautiful day!

      Much Love,

    3. I am the same way about ruts. Have a wonderful day as well!

  2. This looks wonderful! I have some ham leftover from the holidays. I think this recipe will be on my list of things to make!

    Thanks for linking up to Foodie Friends Friday! I look forward to seeing what you bring to the party next week!

    Cynthia at

    1. We had leftover ham too. :) Thanks for the comment!

  3. This is a wonderful dish! Thanks for sharing at Foodtastic Friday!


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