Ingredients: |
Ingredients: SCALLOPED POTATOES AND HAM
2 TBLS OLIVE OIL
1 LARGE ONION, PEELED AND SLICED THIN
3 LARGE CLOVES GARLIC, MINCED
2 BAY LEAVES
1 TBLS DRIED THYME LEAVES
1/4 TSP GROUND NUTMEG
3/4 TSP PEPPER
1 TBL KOSHER SALT
1/4 CUP MILK
1 1/4 CUPS WHIPPING CREAM
1 3/4 POUNDS IDAHO POTATOES, SLICED 1/4" THICK
3/4 LB HAM, CUT INTO SMALL PIECES
8 OZ GRUYERE CHEESE, GRATED
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Directions: |
Directions:
IN MEDIUM SAUCEPAN, HEAT OIL. ADD ONION AND COOK OVER HIGH HEAT, STIRRING OCCASIONALLY, 6-10 MINUTES OR UNTIL GOLDEN BROWN. ADD GARLIC, BAY LEAVES, THYME, NUTMEG, PEPPER AND SALT AND SAUTE 30 SECONDS. ADD MILK AND CREAM. BRING TO A BOIL, THEN TURN OFF HEAT, COVER AND LET STEEP 5 MINUTES. WHILE CREAM IS STEEPING, SLICE POTATOES AND HAM. REMOVE BAY LEAVES FROM CREAM MIXTURE AND DISCARD. ADD CREAM MIXTURE TO POTATOES AND HAM IN LARGE BOWL. MIX WELL TO DISTRIBUTE ONIONS AND SPICES. PREHEAT OVEN TO 375 DEGREES. DIVIDE POTATOE MIXTURE INTO 3 PORTIONS. LAYER A THIRD OF THE MIXTURE IN A 8X12 GLASS BAKING DISH. SCATTER A THIRD OF THE CHEESE OVER TOP. REPEAT 2 MORE TIMES AND PRESS DOWN LIGHTLY TO EVEN OUT. BAKE UNCOVERED IN PREHEATED OVEN 45-60 MINUTES OR UNTIL DONE. TEST BY INSERTING KNIFE INTO POTATOES. THEY SHOULD BE VERY TENDER WITH NO RESISTANCE. IF TOP STARTS TO GET TOO DARK WHILE BAKING, COVER LIGHTLY WITH FOIL. (FYI - THE GRUYERE CHEESE IS A LITTLE HIGHER PRICED CHEESE, BUT IT REALLY MAKES THIS RECIPE AND I DON'T RECOMMEND USING ANY OTHER CHEESE
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