This is a baked dish, but it can also easily be done in the crock pot. All you have to do is slice the potatoes up and boil them before putting everything together. Keep it running on low at it will stay good in there for hours. The flavors have time to combine nicely and really saturate the potatoes making them that much more tasty. It is an excellent dish to take to family gatherings and potluck dinners.
Classic scalloped potatoes and ham can really go a long way and feed a large crowd. Don’t hesitate to double up on the ingredients for really big groups! Check out what they are saying about this recipe over at The Pioneer Woman:
“This is one of my—but most definitely my kids’—favorite way to use up leftover ham. (Or any ham, for that matter.) They could eat this weekly for the rest of their lives.”
Don’t let a single slice of ham go to waste this year. Create a whole new dish that will have your family licking their plates clean!
Ingredients
3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
2 Tablespoons Land O’ Lakes Butter
1 whole Yellow Onion, Diced
3 cups Diced Ham
1-1/2 cup Half-and-half
1-1/2 cup Heavy Cream
1/4 cup Flour
Black Pepper To Taste
1 cup Kraft Grated Cheddar Cheese
1 cup Grated Kraft Monterey Jack Cheese
Chopped Parsley (optional)
Instructions
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!
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Quick Tip: Try with pepper jack cheese.
Thanks again to The Pioneer Woman for this classic recipe.