SCALLOPED POTATOES WITH HAM
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly. I've made this recipe four times before I improvised with it. My lastest "improv" was amazing, so thanks for getting me started, Cathy Lowe! I use my cuisinart to slice Yukon Gold potatoes, as it's faster and easier than a mandoline. After sauteeing the onions in butter I add about three tablespoons of flour, stir a couple of minutes for the roux, then add three cups of hot milk, stirring constantly. After the sauce thickens, I add about 1/4 tsp. nutmeg, several dashes of Tabasco Sauce, and salt and white pepper. In my first few tries the potatoes were still crunchy and underdone, so now I cover the dish with heavy duty foil, bake for 45 minutes at 350, then remove the foil and continue to bake another 30-40 minutes. It comes out brown and bubbly and absolutely awesome! Enjoy! Larry
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