Scalloped Potatoes and Ham
I had my women’s group last evening so made a smaller version of this quick, easy dish yesterday for my husband before I left. He loved it! I’m also making this one take to our friends for Easter dinner and using bacon instead since she’s serving the ham! Note: I made a smaller version for me and my husband last night using my Pampered Chef 8 1 / 2 cup Rectangle Leakproof Glass container. It goes into the oven, to the frig or freezer, back to oven or microwave and is great to take food to potlucks! And it comes with a snap-lock lid. I have all the sizes and love these babies!! We no longer microwave food in plastic! This is the 3 cup pictured…
Ingredients
  • 4tablespoons butterplus extra for greasing dish (for a smaller version I used 1 TB butter), 1/2 stick
  • 1/2 yellow oniondiced – (I used 4 green onions and tops from our garden because we have them)
  • 1/3cup Bob Red Mills gluten-free all-purpose flour2 TB for a smaller version
  • 1 1/2cup cups half-and-half1for a smaller version
  • 1 1/2cup cups whole milk or almond milk1for smaller
  • freshly ground black pepper
  • 2pounds russet potatoeswashed thoroughly (for smaller version use one large russet potatoes)
  • 3cup cups diced cooked hamonefor smaller
  • 2cups grated Monterey Jack cheeseI used about the same because we love cheese!
  • chopped fresh parsleyfor sprinkling, optional (I added some dill from our garden, optional)
  • 1 1/2cup cups whole milk or almond milk1for smaller
  • freshly ground black pepper
  • 2pounds russet potatoeswashed thoroughly (for smaller version use one large russet potatoes)
  • 3cup cups diced cooked hamonefor smaller
  • 2cups grated Monterey Jack cheeseI used about the same because we love cheese!
  • chopped fresh parsleyfor sprinkling, optional (I added some dill from our garden, optional)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Add the butter and onions to a large skillet over medium heat and saute until starting to soften 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
  3. Slice the potatoes really thin using the Pampered Chef mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top. (I bought a fancy mandolin at one of the local kitchen stores and couldn’t even figure out how to change the blades so have to return it! I got one in my Pampered Chef kit and it’s so simple to use!!!)
  4. Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up. *(same baking times for smaller version to cook the potatoes through).
Recipe Notes

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback

Enjoy the Journey!
Sue

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