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Scalloped ham and potatoes



For those who partook of my tasty, tasty dish from the 2006 $work Potluck + White Elephant, and wish to replicate it, here is the recipe.

Contents



    * 1 Overview
    * 2 Audience
    * 3 Equipment
    * 4 Basic Ingredients
    * 5 Procedure
          o 5.1 prep
          o 5.2 cooking
          o 5.3 serving
    * 6 Variants


1. Overview



This entry will cover the ingredients and equipment required, prep, cooking and serving procedures, and some variants on the recipe.

Unfortunately, since I've been making this dish for so long, it's hard to remember exact measurements for the ingredients. Things just sort of look right in proportion or not. I shall endeavor to try, however.


2. Audience



Those who enjoy solid, fattening food. And cheese, glorious cheese.


3. Equipment



  • Conventional oven

  • 15" x 9" x 2" baking dish, or similar

  • oven mitts, pair (or other insulating device to protect hands)

  • broad-bladed kitchen knife, sharp

  • table or butter knife

  • large cutting board

  • small cutting board

  • method of measuring 1 liquid cup

  • method of heating 1 cup of liquid

  • broad-bladed spatula


4. Basic Ingredients



  • pre-cooked ham, sliced to 1/4" - 3/8" thinckness

  • ~2.5 lbs. potatos, sliced to 1/4" - 3/8" thinckness

  • 1 stick butter

  • 1 cup milk

  • ~3 lbs. shredded cheese of choice (cheddar, jack and/or mozzarella are good, bland defaults)

  • ground black pepper

  • method of greasing the baking dish


5. Procedure



5.1 prep



  1. pre-heat oven to 350 F

  2. Grease pan

  3. slice potatos on large cutting board, pile up.
    [Note: Leave end bits to one side; you'll need them for hole filling later. Don't cut all the potatos up; start with 3/4 of them. You can always cut more later. Leftover sliced potatos need to be used fairly quickly.]

  4. slice ham on small cutting board

  5. cover bottom of baking dish in a single, non-overlapping layer of potatos

  6. put a tiny bit of butter on each potato slice

  7. sprinkle cheese over potatos until they are just no longer visible

  8. sprinkle black pepper to taste

  9. add a layer of ham slices

  10. repeat layering cycle until near top of baking dish

  11. add final layer of potato, butter, cheese and pepper. Make sure to go heavy on the cheese here.

  12. warm one cup milk

  13. drizzle milk over top of dish


5.2 cooking



  1. Place dish in pre-heated oven

  2. Allow to cook for at least one hour, probably 90 minutes

  3. When done, the cheese on top should be browned, liquid should be bubbling, and a knife inserted vertically into the center of the dish should slide through the potatos with virtually no effort (i.e. the potatos need to be completely cooked.)



5.3 serving



  • allow to stand at least 10 minutes to cool down and congeal

  • cut and serve with spatula


6. Variants



  • Add thinly sliced white or vidalia onion between potato and cheese layers, except for top layer. In the version I brought to the potluck, I had white onion added.

  • Add paprika to the mix with the black pepper, especially on the top of the last layer. This adds color and a little certain something to the taste. I did for the potluck version.

  • Get wild with the cheese. Try swapping in Edam, Fontina, Gouda, Gruyere, Parrano, and/or Swiss for sharper and more varied flavors. I had some Sargento-brand pre-mixed 6 cheese Italian blend added in to the cheddar and jack base I used for the potluck version.

  • Substitute turkey-ham for real ham for the nominally kosher, halal, or other pig-haters

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