Recipe

Scalloped Red Potatoes And Ham Recipe

Add Step-by-Step Photos	Krumkake / All my dishes 1 year, 7 months ago This is my favorite reason to bake a fresh ham, so we have leftovers for this casserole. I love that it reheats so well, too, and the flavors only improve after "setting" for a day or two. It's our "rich food" splurge with leftover ham - a recipe I... More Prep:30m Cook:45m Servings:4	Krumkake
	comfort food for the soul on a cold night

In the cast iron ski

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Ingredients

4 medium large red potatoes(key ingredient for this, as they are much moister than russets), each wrapped in foil and baked until done (400 degrees for about 1 hour, just until soft when gently squeezed). When done, remove from foil and let them set out to cool down enough to handle, or make them ahead of time and keep in refrigerator (once cooled) until ready to use.

6 to 8 ounces smoked ham, cubed into bite size pieces (ask the deli to slice a 3/4” slice of smoked ham if you don't have any ham leftovers to use - be sure to use smoked, not honey, ham)

4 TB butter

4 TB flour

1 teapsoon garlic powder (don’t use garlic salt since there’s plenty of salt in the ham and butter - you can mince a couple fresh garlic cloves, if you prefer)

Jane’s Crazy Mixed-up Salt (about 1 teaspoon)

Pepper (about ½ teaspoon)

1 small tablespoon chicken base (it’s like bouillon, but I like it even better, more intense – it’s semi-solid and it is refrigerated after opening – usually found in the soup aisle with the bouillon)

16 ounces half-and-half (gives you a richer sauce than milk)

6 to 8 ounces grated gruyere cheese

3 to 4 ounces grated Velvetta cheese

some thin butter slivers for topping

Directions

Generously butter an 11x7 glass baking dish (or a 10” deep dish glass pie dish works, too) – glass is preferred because it will give you a nice browned, crusty bottom, top and sides of casserole when cooked.

Peel cooled potatoes and dice into bite size pieces (or leave the skin on, which is how we prefer it).

Place diced potatoes into buttered baking dish.

Add ham cubes and toss together.

Prepare sauce by melting the 4 TB butter in medium pan; use a whisk to stir in the flour, seasonings and chicken base.

Bring this to a gently simmer, whisking continually.

When it simmers, remove pan from heat and gradually whisk in the half-and-half until well blended.

Return pan to medium/medium low heat and add the cheeses.

Continue to whisk the mixture until the cheese is melted completely and incorporated into the sauce.

Adjust seasonings, if needed - but not before this point, as the cheeses will add quite a bit of salt. Keep in mind that the ham will add saltiness to the sauce, too.

Pour the sauce over the potatoes and ham; top with about 8 thin slivers of butter.

Bake at 425° for 30 to 45 minutes, until top is bubbling and browned in spots. I just watch it, and when it has lots of good "crusty brown" areas, I take it out of the oven. It really depends on your oven and the heat. When I am baking it with other dishes, I may need to reduce the heat, so it requires a bit more time to brown up. It doesn't HAVE to brown up, we just like the crustiness and texture of that! Remember, all the ingredients are already cooked through, so you are basically just heating it and letting the flavors blend...

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Comments

jett2whit 1 year, 7 months ago said:
Sounds so good!!! hope you are ok
jett

michellem 1 year, 7 months ago said:
This sounds and looks delicious. I about fell out of my chair when I saw your recipe on my food page! It's just like old times. Im printing this recipe and making it soon!! Thanks!

wynnebaer 1 year, 7 months ago said:
Comfort food all the way....Nice to see you, hope you're feeling better.....:)

juliecake 1 year, 7 months ago said:
Looks yummy, will be making this just love potatoes and ham.

bluewaterandsand 1 year, 7 months ago said:
Sounds like an excellent recipe!

jenniferbyrdez 1 year, 7 months ago said:
Comfort food. Yum. Glad to see you.

conner909 1 year, 7 months ago said:
Hi Krum! I don't know what happened to the comments I made for this recipe! I'll try to reconstruct...ha! 3 hours after you had posted this recipe, I had pulled out some red potatoes from the fridge, and also a slice of ham, and decided just to check this site for a recipe...lo and behold I clicked on yours immediately! Just so happens I had some imported Gruyere cheese left over from another recipe...imported, as I had read that the domestic Gruyere was just not nearly as flavorful...to make a long story short, I rated this recipe a 5 as both my husband and I really enjoyed it and I'll make it again...the secret, as you know, is in the cheese and the chicken base! Thanks so much!

michellem 1 year, 6 months ago said:
Yummmm..this dish gets a perfect 5 from me. My entire family loved it and it was delicious. The only problem was there are no leftovers. Thank you Krum this will be added to the family recipe file. Oh...Kryshawna said it must be another good recipe from sweet Krumkake..HA..I thought you would like like that!!

momo_55grandma 1 year, 6 months ago said:
This is defenitely a great recipe.

sparow64 10 months, 4 weeks ago said:
HOW on earth did I miss this one??? LOL On my menu next week!

ageekymom 10 months ago said:
This sounds like a hug. I will have to try it soon.

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Alterations

conner909 1 year, 7 months ago said:
I also added a comment here, that I had added a little bit of grated onion to the recipe, and not having any half and half, used lo-fat (2%) milk which worked out just fine!

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