It has been said that eternity is two people and a ham. You may have had a ham for your Easter dinner, and be thinking along those same lines right about now. The following recipe is guaranteed not only to be a crowd pleaser, but to use up a good deal of that leftover ham! The recipe is adapted from one by Ree Drummond, The Pioneer Woman. Marisolio’s Tuscan Herb Infused Olive Oil adds a subtle and flavorful touch.
Scalloped Potatoes and Ham
- 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
- 2 Tablespoons Butter
- 1 Tablespoon Marisolio Tuscan Herb Infused Olive Oil
- 1 whole Yellow Onion, Diced
- 3 cups Diced Ham
- 1-1/2 cup Half-and-half
- 1-1/2 cup Heavy Cream
- 1/4 cup Flour
- Black Pepper to Taste
- 1 Cup Grated Cheddar Cheese
- 1 Cup Grated Monterey Jack Cheese
- Chopped Parsley
Preheat oven to 350 degrees. Butter a large casserole dish.
Heat butter and Tuscan Herb Olive Oil in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)
Combine the two grated cheeses. Set aside.
Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.