Scalloped Potatoes with Ham

SERVINGS

6

PREP TIME

40 min

TOTAL TIME

2 hr 15 min

GLUTEN FREE

NO


Ham Steak 7oz

This recipe is made with Jones Ham Steaks.


The smokiness from Jones ham steaks cuts through the creamy, cheesy sauce in this classic side dish recipe that tastes anything but ordinary.


 Enjoy these main ingredient substitutions:

ingredients
6 large potatoes, peeled and cut into 1/8 inch thick slices
1 (7 oz) Jones Dairy Farm Ham Steak, cut into cubes
2 cups Gruyere cheese, shredded
1 tablespoon canola oil
1 large onion, diced
1/2 cup butter
1/2 cup all-purpose flour
2 cups half and half
2 cups whole milk
1/2 cup parmesan cheese, shredded
1 tablespoon garlic salt
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 350˚F.

Layer 1/4 of the potatoes in large casserole dish. Sprinkle 1/4 of the ham cubes on top of potato layer and top with 1/4 of gruyère cheese. Repeat, alternating potatoes, ham and cheese. Set aside.

Heat oil in large deep skillet. Add the diced onion and cook until lightly browned. Add butter and stir constantly. Once butter has melted, add 1/4 cup flour and stir until it thickens. Add 1 cup half and half, whisk to remove lumps. Add remaining 1/4 cup flour and 1 cup half and half. Allow sauce to thicken, stirring constantly until it reaches gravy consistency.

Stir in milk and cook for additional 10 minutes. Stir in garlic, salt and pepper. Pour mixture over the layers in the casserole dish. Sprinkle with parmesan cheese.

Cover casserole dish with aluminum foil and cook for 90 minutes. Remove foil and broil the top for 5 minutes or until the top is golden brown and edges are bubbly.

Ingredients

Directions

6 large potatoes, peeled and cut into 1/8 inch thick slices
1 (7 oz) Jones Dairy Farm Ham Steak, cut into cubes
2 cups Gruyere cheese, shredded
1 tablespoon canola oil
1 large onion, diced
1/2 cup butter
1/2 cup all-purpose flour
2 cups half and half
2 cups whole milk
1/2 cup parmesan cheese, shredded
1 tablespoon garlic salt
Salt and pepper, to taste
Preheat oven to 350˚F.

Layer 1/4 of the potatoes in large casserole dish. Sprinkle 1/4 of the ham cubes on top of potato layer and top with 1/4 of gruyère cheese. Repeat, alternating potatoes, ham and cheese. Set aside.

Heat oil in large deep skillet. Add the diced onion and cook until lightly browned. Add butter and stir constantly. Once butter has melted, add 1/4 cup flour and stir until it thickens. Add 1 cup half and half, whisk to remove lumps. Add remaining 1/4 cup flour and 1 cup half and half. Allow sauce to thicken, stirring constantly until it reaches gravy consistency.

Stir in milk and cook for additional 10 minutes. Stir in garlic, salt and pepper. Pour mixture over the layers in the casserole dish. Sprinkle with parmesan cheese.

Cover casserole dish with aluminum foil and cook for 90 minutes. Remove foil and broil the top for 5 minutes or until the top is golden brown and edges are bubbly.