Have you had your fill of Christmas ham and don't know what to do with the leftovers? This dish is for you. Classic scalloped potatoes with some salty ham layered into a creamy comfort food treat.
Scalloped Ham and Potatoes
2 cups of heavy cream
2 cloves of garlic, chopped
1 teaspoon of dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound of baked ham, sliced
2 pounds of potatoes, peeled and thinly sliced
1 tablespoon minced onion
1 teaspoon dried parsley
1 cup cheddar cheese, shredded
Preheat the oven to 350 degrees. Combine the cream, garlic, thyme, salt, and pepper in a heavy sauce pan. Bring to a boil , reduce till creamy and thick, about 10-12 minutes.
Layer the ham slices in a 13 x 9 inch-baking dish. Then layer half of the potatoes, followed by sprinkling half of the onion. Pour half of the reduced cream mixture over these layers. Repeat the layering. Sprinkle the top with parsley and cheddar cheese. Place the dish in the center of a rimmed baking sheet ( in case it bubbles over). Bake on the center of the oven until the potatoes are tender and the top is golden brown and bubbly, 1 hour. Remove the dish from the oven and let it rest for 10 minutes before serving.
Yields: 8 servings
Recipe adapted from: The New Basics Cookbook
I will link this to:
Foodie Friday at Rattlebridge Farm
On the Menu Monday at Stonegable
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style