"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Potatoes and Ham Recipe

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This recipe for Scalloped Potatoes and Ham, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa vanderBent
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes, peeled and parboiled
1 large onion, thinly sliced
1-2 lbs thickly sliced ham
6 T. butter
C. plus 2 T. flour
3 C. whole milk
3 C. shredded cheddar cheese
2 t. powdered mustard
1 t. Worcestershire sauce
1 T. dry sherry or vermouth (optional)
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 350. Slice the potatoes medium thin. Separate the onion slices into rings. Cut the ham into large chunks. Layer the potatoes, onions, and ham in a large casserole. In a heavy saucepan, melt the butter over moderate heat. Add the flour and cook, stirring constantly until the mixture is smooth and bubbly. Remove from the heat and stir in the milk. Return to moderate heat and bring to a boil, whisking constantly, and cook for 3 more minutes. Reduce heat to low. One C. at a time, add the cheese and stir well until it is melted. Add the mustard, Worcestershire sauce, sherry, and spices and mix well. Pour the sauce over the layered items in the casserole dish and bake for 45 minutes, or until the potatoes are cooked through and the top is browned.

Number Of Servings:
Number Of Servings:
4

 

 

 

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