Potato Recipe Biography
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Preparation Time: 20 minutes
Cook Time: 1 hour, 30 minutes
DescriptionEdit
If you need a way to use up your leftover Christmas or Easter ham, this recipe is for you. Freshly sliced potatoes and sweet onion combine with chunks of ham and a diluted soup base to form a wonderfully flavorful and creamy meal. Whether it's to use up leftovers or if you're just in the mood to make some comfort food, give this recipe a try. It is my understanding that scalloped potatoes and ham is a rather Midwest kind of thing - folks on the coasts, give it a try. You'll like it.
IngredientsEdit
Baking potatoes, peeled and sliced somewhat thickly (amount will vary)
1 Vidalia onion, sliced into crescents
Thick slices of ham (amount will vary)
2 cans Campbells Healthy Request cream of mushroom soup
Water
Freshly ground black pepper
DirectionsEdit
Peel and slice the potatoes. Your aim is for around 1/4" thick slices. Put a layer of potatoes in the bottom of a roasting pan that has a lid. Scatter crescents of onion on top of the potatoes, then add the ham. Sprinkle with a little bit of pepper.
Repeat until you've come to the top of the pan. The top layer should be the potatoes.
In a bowl, combine the cream of mushroom soup and water until you've loosened it up. You should not have a thin, soupy mixture; it should maintain some degree of thickness. Use at least 1 can of water to start, then add a little bit at a time until you reach the desired consistency.
This recipe is based a lot on personal tastes. You can swap out the cream of mushroom soup for something like cream of chicken or cream of celery, but you ideally want to be able to taste the potatoes. Cream of chicken/celery can sometimes overpower the delicate flavors of the potatoes. Feel free to experiment and see what you like the best.
Scalloped Potatoes and Ham
Posted by Ree
194
Comments Print Recipe
Happy Day-After-Easter! How was your weekend? Did you dye Easter eggs? Did you eat chocolate? Did you eat ham? What’s your social security number?
Just kidding on that last part.
But speaking of Easter ham: they’re scrumptious, aren’t they? Whoever invented ham should be sainted. I mean canonized. And I don’t really mean that; it’s just a figure of speech. It’s my own special way of saying this: I like ham.
The thing about Easter hams, though, is that they’re enormous. And you often have a slew leftover.
This is one of my—but most definitely my kids’—favorite way to use up leftover ham. (Or any ham, for that matter.) They could eat this weekly for the rest of their lives.
Yum…and yum!
Enjoy this, guys. It’s scrumptious.
Recipe
Scalloped Potatoes and Ham
Prep Time:
20 Minutes
Cook Time:
1 Hour
Difficulty:
Easy
Servings:
12
Print Recipe
Ingredients
3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
2 Tablespoons Butter
1 whole Yellow Onion, Diced
3 cups Diced Ham
1-1/2 cup Half-and-half
1-1/2 cup Heavy Cream
1/4 cup Flour
Black Pepper To Taste
1 cup Grated Cheddar Cheese
1 cup Grated Monterey Jack Cheese
Chopped Parsley (optional)
Preparation Instructions
Preheat oven to 350 degrees. Butter a large casserole dish.
Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)
Combine the two grated cheeses. Set aside.
Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)
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