Scalloped potatoes with ham

Yield: 4 servings

Measure Ingredient
\N \N This dish can be made ahead of time and baked just before
\N \N Serving.
3 tablespoons Butter
4 mediums Raw potatoes, about 1 1/2 lbs, peeled and
\N \N Thinly sliced
2 smalls Onions, thinly sliced
½ pounds Thinly sliced cooked country ham or cooked pork
2 tablespoons Flour
\N \N Salt
\N \N Freshly ground black pepper
1 cup Milk
2 tablespoons Heavy cream
\N \N Paprika
1 each Preheat the oven to 400 degrees F.
2 eaches Grease the bottom of a 10- to 12-inch ovenproof skillet or

shallow casserole with 1 tablespoon of the butter. Place half the potatoes along the bottom of the skillet, overlapping them slightly.

Sprinkle half the onions on top. Layer the ham over the onions and sprinkle with the remaining onions. Scatter the flour and some salt and pepper on top. Dot 1 tablespoon of butter over that layer and add the remaining potatoes over that. Pour the milk and cream over the potatoes, dot with the remaining tablespoon of butter, and add a grinding of fresh pepper and a generous sprinkle of paprika. (The dish can be made ahead up to this point.) 3. Place the dish on a cookie sheet in the preheated oven. Bake for 15 minutes, reduce the heat to 300 degrees F, and bake an additional hour. After about 30 minutes of baking, tilt the dish gently and baste with the milk.

Serves 4. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.

1991. ISBN 0-06-096863-X From the collection of Karin Brewer Submitted By KARIN BREWER On 12-17-94

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