Scalloped Potatoes with Ham
Have you ever wondered how to cut thin slices of potatoes? One option is a food processor with the slicing blade. A second option is a vegetable mandolin, a handheld utensil that allows you to cut uniform slices more easily than with a knife.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 4 large potatoes, washed, peeled, and cut into slices about 1⁄4 inch thick
- 6 Tbsp. butter
- 1 small onion, chopped
- 3 Tbsp. flour
- 1 1⁄4 cups hot milk
- 3 cups cooked ham, diced
- 1 cup shredded Cheddar cheese
- Melt butter in a large skillet over medium heat. Add onion and sauté 5 to 10 minutes until it is tender. Stir in flour and mix well. It should very quickly form a paste. Stir hot milk into the skillet with the paste. Continue to whisk over medium heat 5–10 minutes until the sauce thickens.
- Put potatoes and ham in the casserole dish. Stir in prepared sauce and Cheddar cheese and mix well. Cover with foil and bake at 350°F for 25 minutes. Remove foil and continue to cook for another 20 minutes until the potatoes are tender and the top is brown and bubbly. Serve hot