Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, October 1, 2010

Scalloped Potatoes and Ham -- revisited

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Oh boy. Did you think I went on vacation? Boy, I wish I had. But no, I'm still here, just busy, busy. The good news is our school work is done for the week, and the laundry is caught up, which is why I haven't had time to blog. But, it's Friday and I have time for a food post. I have decided to revisit Scalloped Potatoes and Ham, a perennial favorite in my house. As soon as the weather turns even just a little cool, I crave this dish. It is so homey -- it fills the kitchen with good smells and the anticipation of a nice hot, rib-stickin' supper is such a good feeling. This dish goes into the oven for a few hours, so you can sit back and know that dinner is done, get the dishes washed up and relax.

I posted an almost identical recipe for this dish three years ago (wow! I can't believe it's been that long) but the last time I made it the kids griped about the onions. Oy vey! Such picky people. This time when I made it, I diced the onions finely and sauteed them with the butter when I prepared the white sauce. The onions got nice and soft and virtually disappeared among the potatoes and ham. But their flavor was there and it was yummy! I never grow tired of this dish and it's always a favorite with company (with or without the ham) so I do hope you enjoy it too. It makes wonderful leftovers for lunch or breakfast too, so don't waste a bite. God bless.


Scalloped Potatoes and Ham (revisited)
serves 6-8

printer version

8 russet potatoes, peeled and sliced thinly (about 1/8 " -- I use the 4 mm disc on the processor)
1 medium onion, diced finely
4 T. butter
4 T. flour
3/4 t. salt
1/8 t. pepper
3 c. milk
1 ham steak, trimmed and cubed in bite-size pieces

Heat oven to 350 degrees F. Grease 9 x 13 pan (or a large round -- just make sure it's big enough to hold all of your potatoes and the liquid).

Place half potatoes in dish. Salt and pepper. Top with all of the ham (if using a round, start with a quarter of the potatoes and a third of the ham). Top with remaining potatoes. Salt and pepper (or if using a round dish, another quarter of the potatoes and a third of the ham). (If using a round, repeat with one quarter of the potatoes, the last of the ham and repeat with the remaining potatoes. Just remember to salt and pepper each potato layer.)

Meanwhile (that means get this part going while you are arranging potatoes!), melt butter in saucepan over medium heat. Add onions and cook for three to five minutes or so, over medium heat, until onions are soft, but not brown. Add flour and whisk. Add salt and pepper and cook until bubbly. Stir in milk and whisk.
Cook over medium heat until mixture boils and thickens, stirring constantly. Taste and adjust seasoning if needed. Pour sauce over potatoes. Bake at 350 for 2 hours, until potatoes are tender.


Serve with steamed green peas and cornbread, or a winter fruit salad.


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2 comments:

The Ipps said...

I am now REALLY hungry. This dish looks wonderful. It's beem such odd weather here in IN and it's only supposed to get up to 50 and drop to the 30's...so this a perfect dish to welcome Fall!

Abby said...

It's finally cool down here, and I've been looking for a homey ham casserole-type supper. I think I found it!