Prep 20 mins
Cook 1 hr 30 mins
I married a wonderful man of Ukrainian ancestry who frequently requests scalloped potatoes and ham. I like food with a bit of flavour and spice so find the usual recipes sort of bland. Decided if I had to make them, they were going to have to be kicked up a notch. So this is it - my version - hope you enjoy it. * if you don't like it as spicy, reduce the cayenne and chili pepper to 1/2 tsp each. Also, asiago or parmesan cheese can be used in place of the romano.
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried ancho chile powder
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 3 cups whole milk
- 1⁄2 cup dry white wine
- 3 cups ham, cooked and cubed
- 1⁄2 large red bell pepper, chopped
- 1 large onion, chopped
- 1 jalapeno, seeded and minced
- 1 (4 ounce) canchopped green chilies
- 1⁄2 cup cheddar cheese, grated
- 1⁄4 cup romano cheese, grated
- 5 cups potatoes, pared & sliced 1/4 inch thick
- Preheat oven to 350°F.
- In a large saucepan, melt butter over medium heat; using a wooden sppon, blend in flour, salt, pepper, cayenne pepper, chili pepper and garlic powder.
- After blended, stir constantly for 1 further minute.
- Remove from heat and graduallly stir in milk. Return to heat when mixed well and cook until it thickens. Add dry white wine, stir until thickened again.
- Fold in onion, bell pepper, diced green chilis, minced jalapeno. Fold in Ham and cheeses. Mix well.
- Place sliced potatoes in a large bowl and pour mixture over top. Stir gently then pour mixture into a greased 13x9 inch glass baking dish. Cover with foil.
- Cook at 350°F for 30 minutes. Remove foil and continue to cook for a 1 hour.
- Remove from oven and let stand 10 to 15 minutes before serving.
This is a winner at our home!! Like nothing I've prepared previously, but it will be a staple here! Thanks for posting!
We loved this dish. We don't like our food real goopy so I made a few adjustments... used less milk & more wine, increased the ham, peppers & potatoes. For the sauce I sub'd essence for the cayenne & used garlic salt. Added a dash (or 2 or 3...) of mild hot sauce for the added zing cayenne would normally give. I should have stuck to 1 dash cause it had abit too much heat for us but the flavour was amazing! Thanks so much for sharing.
I had hoped this would be very similar to a dish served at my oldest daughters wedding at the Sarrata resort in St Pete Beach, FL about 3- 4 years ago... it is not. The recipe is good and we will make again... I think we were just spoiled by the dish served there. We have been looking for the recipe ever since. Our true rating is 3.5 stars ( seems Zaar does not let you split stars ). Thanks for posting a keeper.