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About 8 servings
3 lb1.4 kgred or white new potatoes, very thinly sliced (1/8″ / 3 mm)
1 tbsp15 mLcanola oil
1large sweet onion, diced
1 1/2 cups375 mLfinely grated Gruyere cheese (3 oz/90 g)
1 1/2 cups375 mLfinely grated extra old cheddar cheese (3 oz/90 g)
1 cup250 mLfinely diced ham (4 oz/125g)
1/4 cup50 mLminced parsley
1/4 cup50 mLminced chives
1 can354 mLCarnation® Evaporated Milk
1 cup250 mLwater
2 tbsp30 mLbutter
2 tbsp30 mLRobin Hood® All Purpose Flour
2 tbsp30 mLDijon mustard
salt and pepper to taste
1 : Cook potatoes in boiling salted water until just tender, about 5 minutes. Drain, rinse under cool water and set aside to dry.
2 : Heat oil in large skillet over medium heat. Add onion, stirring occasionally until caramelized and brown, about 30 minutes. Cool. Toss with remaining filling ingredients in separate bowl.
3 : In bowl, combine evaporated milk and water. Melt butter in saucepan over medium heat. Whisk in flour and cook for 20 seconds; slowly add evaporated milk/water mixture (about 1/4 cup/50 mL at a time), whisking continuously to remove any lumps before adding more liquid. Stir in mustard, increase heat to high and bring to a boil, whisking constantly. Once the mixture boils, reduce heat to low and cook 1 more minute or until thickened. Season to taste and remove from heat.
4 : Preheat oven to 350°F (180°C). Lightly oil a 9” square (2 L) dish with sides at least 2” (5 cm) high.
5 : Place overlapping potato slices in dish followed by 1/2 cup/125 mL of the filling and 1/3 cup/75 mL of the sauce. Repeat 5 times, ending with a sauce layer on top. Bake in oven for 30 minutes or until mixture is hot and bubbly and potatoes in centre of pan are tender. Let stand 10 minutes before serving.
Cooking and baking time will vary according to how thinly you slice the potatoes and the depth of your pan.
If top browns too quickly, cover lightly with foil.
Place under broiler for last few minutes for a browned top, if desired.
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