Herbs De Provence - Scalloped Potatoes and Ham Casserole
photo by Jonathan Melendez
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
2-3
ingredients
- 2 cups yukon gold potatoes, peeled, thinly sliced
- 1 onion, small, sweet, thinly sliced
- 1⁄3 cup peas, frozen, small, young
- 1 -2 cup ham, cooked, thinly sliced
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons flour
- 1⁄2 cup milk, 2%
- 1⁄4 cup heavy cream (whipping)
- 1 teaspoon mustard, dijon
- 1⁄2 teaspoon salt, sea
- 1⁄2 teaspoon pepper, white
- 1 teaspoon herbes de provence
- 1 cup cheddar cheese, old, grated
-
Garnish
- 1⁄4 cup cheddar cheese, old, grated
- 1⁄2 teaspoon herbes de provence
directions
-
Cheese Sauce:
- In a small sauce pan, melt butter and whisk in flour, then slowly add the milk and half & half cream.
- Season with mustard, salt, pepper and Herbs de Provence.
- Cook the sauce on medium heat, stirring until smooth and boiling.
- Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.
- Preheat the oven to 350 degrees.
-
Assembly:
- In a lightly greased dish, layer half the potatoe slices, then scatter the onion and peas on top.
- Next layer all the ham slices overtop of the potatoes.
- Pour half of the cheese sauce over the ham and potatoe mixture.
- Layer the remaining potatoes ontop then pour the rest of the cheese sauce, garnishing with the rest of the cheese and herbs.
- Bake in a preheated 350 % oven, uncovered for 50 - 60 minutes, or until the potatoes are tender. I start checking after 40 minutes.
- This is wonderful served with fresh crusty bread and your favorite white wine.
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.