Loved it!!!!.used leftover spiral sliced ham,,,loved the sauce!!!..the wine ,the cheese,,the onions,,delicious!!!!i didn't double sauce as this was the first time I made this and wasn't sure how much sauce it would make.Update,,after cooking awhile I decided to make and add more sauce and I am glad I did,,,double the sauce!!! also be sure potatoes are cut thin,,cooks faster..
This is pretty much of a straight forward ham, onion and potato casserole with a bechamel or, if you add the cheese to the sauce instead of layering, a Mornay sauce. To enhance the dish and kick it up a notch, I used unpeeled Yukon Gold potatoes, doubled the sauce (using 1 c of chicken stock), added several cloves of garlic passed over a microplane to the sauce, used 1 c fontina cheese (had no montery jack - one could use virtually any cheese) and topped with crumbled Ritz crackers mixed with Pecorino Romano. Delish. I was trying to use up half a ham someone gave me that had been in the freezer. Ham was watery when thawed and I was skeptical, but patted it dry with paper towels. Ham turned out okay, but to be honest the best part was the rest!
We had only eaten half a spiral ham and this was a delicious, fresh way to serve the leftovers. I didn't double the sauce and ended up having to quickly make another pan full for the second layer. I used a mild cheddar which was good and added the Parmesan cheese to the top. I also sprinkled garlic powder on each layer and included red pepper flakes in the cream sauce. My husband wished there had been more ham but otherwise loved it too. Excellent recipe -- thanks!
I may have given this recipe more stars, but I used sweet white wine and that was a mistake. Dry white wine would have been a better choice. I left the peels on the potatoes and it worked out fine. (Less work too.)
Big hit, especially with my 8 year old. I did not use wine, I replaced it with chicken stock, and I had to add some cream before baking as it looked a little dry. I will double the sauce the next time.
I made this for dinner and I must say it was delissh. It definitely needs more liquid so I added 1 cup of chicken stock to the sauce upon other recommendations. I am not a big fan of onions so I sauteed them in the butter of the sauce before adding the flour (personal choice). I cooked it in a 9x13 glassbaking dish. Thank You Countrylady for sharing your recipe it is a Keeper! :-)
Just came across this made with leftover Christmas ham some left over heavy whipping cream & Colby jack cheese it was YUMMY!!! Saved to my favorites! Was afraid the honey ham would be to sweet but the white wine sauce balanced it out considering using the white wine sauce next time I make scalloped potatoes!!! Soooooo good thank you!!
We really liked this. I did add a bit more seasoning to suit our tastes. Its a keeper when you've got that leftover ham. Thank you
Delicious - I also will double the sauce the next time - I used olive oil instead of butter, 1% milk, 2% milk cheddar to cut down on the fat and it was still great! Reminded me of when I was a kid and I am 67. Good suggestion to cut out the salt - not needed. The Parmesan cheese sounds great - I actually use Romano - a little stronger - thanks - this will be a repeat whenever we have another spiral sliced ham - and I will add a little more ham the next time also - used a mandolin on .75 and the potatoes were good and thin.
This was very good. I think it was a little salty, next time I will not add salt to the sauce. This is definitely a good go to for leftover ham.