recipe

June 14, 2020

Scalloped Potato and Ham Casserole

Scalloped Potato and Ham CasseroleFrom Easter on, I am always trying to find ways to use up the rest of the Easter ham. This year because of Coronavirus, we had a more enormous ham as part of a half pork share I bought. We also only had only one guest to our Easter diner due to social distancing. While being at home for three months and monitoring my freezer contents, I was finally able to finish off the Easter ham with this scalloped potato and ham casserole. This recipe was so delicious and warm and comforting it makes me want to buy another ham, which defeats the purpose, doesn’t it?

 

Scalloped Potato and Ham Casserole Recipe

INGREDIENTS

  • 3 c heavy or whipping cream
  • 2 cloves garlic, chopped
  • 1 tsp dried thyme leaves or 2 teaspoons fresh
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 c chopped or thick cuts of sliced ham.
  • 1.5  lbs all-purpose potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 tbsp chopped fresh Italian (flat-leaf) parsley

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. Combine the cream, garlic, thyme, salt, and pepper in a heavy saucepan. Bring to a boil, reduce to a simmer, and cook until the sauce has reduced by about one third, 9-11 minutes.
  3. Layer potatoes in an 8 × 8-inch buttered baking dish. Then layer or sprinkle half the ham, followed by half the onion. Pour half the reduced cream mixture over these layers. Repeat the layering.
  4. Place the dish in the center of a rimmed baking sheet (in case it bubbles over). Bake on the center rack of the oven until the potatoes are tender and the top is golden brown and bubbly 1 hour.
  5. Remove the dish from the oven and let it rest for 10 minutes before serving. Sprinkle with the chopped parsley.

Check out all my recipes here.

Scalloped Potato and Ham Casserole

INGREDIENTS

  • 3 c heavy or whipping cream
  • 2 cloves garlic, chopped
  • 1 tsp dried thyme leaves or 2 teaspoons fresh
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 c chopped or thick cuts of sliced ham.
  • 1.5  lbs all-purpose potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 tbsp chopped fresh Italian (flat-leaf) parsley

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. Combine the cream, garlic, thyme, salt, and pepper in a heavy saucepan. Bring to a boil, reduce to a simmer, and cook until the sauce has reduced by about one third, 9-11 minutes.
  3. Layer potatoes in an 8 × 8-inch buttered baking dish. Then layer or sprinkle half the ham, followed by half the onion. Pour half the reduced cream mixture over these layers. Repeat the layering.
  4. Place the dish in the center of a rimmed baking sheet (in case it bubbles over). Bake on the center rack of the oven until the potatoes are tender and the top is golden brown and bubbly 1 hour.
  5. Remove the dish from the oven and let it rest for 10 minutes before serving. Sprinkle with the chopped parsley.

Check out all my recipes here.