Scalloped Potatoes and Ham
Yield: 8-10 Servings
3 Lbs. Russet or Red Skin Potatoes, Thinly Sliced
3-4 Cups Diced Ham
5 Tablespoons Unsalted Butter, Divided
3 Tablespoons All-Purpose Flour
2 ½ Cups Half and Half
1 Teaspoon Dijon Mustard
1 Teaspoon Onion Powder
1 1/2 Teaspoon French Grey Salt
2 Teaspoons Ground White Peppercorns
2 Tablespoons Minced Flat Leaf Italian Parsley
This recipe is a perfect example of farmhouse cooking. Passed down over two or three generations, there is really nothing we could do to make it any better. So we are passing it on to you, with just a couple of important tweaks in the seasoning! Once you have made this, we have not doubt that you and your guests will be completely satisfied when you pull away from the table.
Preheat oven to 375 degrees.
If you are using russet potatoes, wash, peel potatoes and slice to ¼”. If you are using red skin potatoes, there is no need to peel. The skins will add extra texture and flavor. Place potatoes in a large bowl, cover with cold water, and set aside.
Melt 3 tablespoons butter in a saucepan placed over medium heat. Add flour and cook for 5 minutes, stirring constantly, to heat through and cook the flour. Slowly Half and Half, mustard, onion powder, salt, and pepper. Whisk mixture to combine. Turn heat to low and heat for 5-10 minutes, stirring occasionally, until thickened.
Drain potatoes, pat dry, and return to the bowl. Add ham, sauce, and parsley. Toss to thoroughly coat ham and potatoes.
Grease a lasagna pan or 9”x13” baking dish with 2 tablespoons butter. Add potato mixture, cover with aluminum foil and place in preheated oven. Bake for 50-60 minutes until potatoes are tender. Uncover and bake for an additional 10 minutes until the top has started to brown.
Remove from oven and allow to stand for 10 minutes before serving.