Prep 20 mins
Cook 1 hr
Once again Ree Drummond hits it out of the ballpark. This recipe is terrific and terrific for leftover holiday ham. Rich, creamy....just plain delish!! The only modification I made was that I added 1 Tbsp of garlic powder to the cream mixture for taste, feel free to add more. Definately give this one a try, you won't regret it.
- 1360.77 g russet potatoes or 1360.77 g yukon gold potatoes, Washed Thoroughly
- 29.58 ml butter
- 1 yellow onion, diced
- 709.77 ml ham, diced
- 354.88 ml half-and-half
- 354.88 ml heavy cream
- 59.14 ml flour
- black pepper
- 236.59 ml cheddar cheese, grated
- 236.59 ml monterey jack cheese, grated
- parsley, chopped (optional)
- Preheat oven to 350 degrees. Butter a large casserole dish.
- Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
- Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.).
- Combine the two grated cheeses. Set aside.
- Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
- Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
- Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
This was a very tasty dish! I followed the recipe as written only adding two small cloves of garlic. Made for Spring PAC 2013 and will be making it again. DH and I do have plenty for leftovers even after cutting the recipe down. Thank you for posting.
I loved this recipe. I had it saved somewhere else, and I'm glad to find it here so I don't lose it again. Made this exactly to the recipe, and I was totally worried it wasn't going to set up, but the sauce thickened beautifully. My first time making scalloped potatoes, and I love that you don't have to cook and stir a roux on the stove. Going to add some garlic to the ham and onion mixture next time, because that does sound yummy. I used my Cuisinart to get the potatoes a uniform slice, and they were perfectly cooked in the time stated in this recipe.
I love every PW recipe I've ever made. This was horrible! After baking for 1 hr and 10 mins, it was still very soupy. I gave it another 15 minutes, it was a little thicker but still way too much liquid. I gave it a taste and it was disgusting!! It tasted like milky flour. I didn't like the idea of just whisking the flour in the cream mixture without cooking it like a roux, but I gave it a try. I went over the recipe again to be sure I didn't leave out a step or ingredient and I didn't. I just happened to catch an episode where PW make this without the ham and it was thin and soupy when she dished hers out as well. Not what I would think of as scalloped. But the taste was worse than the texture. I feel badly giving this such a low rating since it's PW's recipe, not Johnsdeere's, but I would hate to anyone else to waste so much time and money on this.