Monday, February 18, 2013

Scalloped Potatoes and Ham

This is the Pioneer Woman's scalloped potatoes and ham.  I added more ham to my recipe and added time to the baking.  I also leave out the parsley that she calls for and use lower fat ingredients.  It makes a great main dish because of the extra added ham.  We like to eat this with roasted rosemary acorn squash.  It's a great fall dish.


Ingredients:
*cooking spray
*3 lbs. Yukon Gold potatoes
*2 Tablespoons butter
*1 yellow onion, diced
*5 cups cubed ham (pre-cooked--I find this in the meat section)
*1 1/2 cups fat free half and half
*1 1/2 cups heavy whipping cream
*1/4 cup flour
*ground black pepper
*1 cup grated 2% cheddar cheese
*1 cup grated Monterey Jack cheese

Directions:
1.  Preheat oven to 350 degrees.  Spray a deep, large baking dish with cooking spray (including the sides).

2.  Heat butter in a large skillet.  Add the onions and saute for several minutes until transparent.  Add the ham and cook for 4 minutes until hot.  Remove from the heat and set aside.

3.  In a microwave-safe container, combine the half and half and heavy whipping cream.  Microwave on high for 1 minute or until it's no longer cold.  Whisk in the flour and ground black pepper to taste.  Set aside.

4.  Slice potatoes using a mandoline.  (I use Pampered Chef's mandoline which used to be called the ultimate slice and grate.  It makes this step so easy and fast.)  The potatoes should be very thin--about 1/8 inch thick. 

5.  Mix the two cheeses together in a large bowl.  Layer 1/3 of the potatoes on the bottom of the baking dish.  Top with 1/3 of the onion/ham mixture.  Top with 1/3 of the cheese.  Top with 1/3 of the cream mixture.  Repeat this 2 more times.

6.  Cover with foil and bake for 45 minutes.  Remove the foil and bake for 30-45 more minutes, until bubbly and hot all the way through.