Scalloped Potatoes and Ham

After working all day, the last thing I wanted to do was cook dinner but it had to be done. My daughter was watching the cooking channel as I walked past the living room heading for the kitchen. The only thing that I heard as I passed was, “Scalloped Potatoes and Ham, that is what is for dinner!” Ree, the Pioneer Woman, spoke words directly to me. I was hooked and that was exactly what I had for dinner! I did mine differently and it was not as pretty as hers when it came out of the oven but it was wonderful!

Here is what I did. 

8 medium Russet potatoes – washed and cubed (no need to peel)

1 large yellow onion – chopped

½ stick butter

2 pounds cubed ham

8 oz cubed cheddar cheese

8 oz cubed Colby jack cheese

3 oz shredded cheddar cheese

1 ½ cup heavy cream

Salt and Pepper to taste

2 tablespoons flour to thicken

Preheat the oven to 400 degrees. Washed and placed all (8) potatoes in the microwave (I poked my knife through each one.) Nuked them for 5 minutes on high. Rolled them over and nuked them for 3 more minutes.

Chop the butter, onions, ham and cheese. Put them into the oven ready baking dish. This gave my potatoes enough time to cool so I could cube them also. Sprinkle the top of the mixture with the flour, pepper and salt to taste. Be careful not to add too much salt because the ham is adding salt also. Give the entire mixture a stir to co

at evenly.

Here was my mistake! It would have cut my cooking time in half if I had. I did not heat up my cream! You should put it in a microwave container and nuke it for about a minute or so to get the chill off. It took 30 minutes in the oven just to heat the mixture through. Pour cream over the potatoes and ham! Give it one a good stir to mix it up.

Place in a heated oven covered for 45 minutes. Take it out. Carefully I gave it a stir. I wanted to make sure all the cheese was not stuck to the bottom of the pan. Put back in the over for 20 minutes uncovered. When the potatoes are fork done remove the pan sprinkle the top with the remaining shredded cheese! I let mine sit for 20 minutes to cool before serving.

I served ours with crisp sautéed snow peas on the side. Great combo!

Here is the link to Ree Drummond’s recipe!