#ScallopedPotatoes
| Ingredient | Amount |
|---|---|
| butter | 57g (4tbs) |
| yellow onion | 1/2 |
| AP Flour | 1/3 Cup |
| Half-and-half | 360ml (1 1/2 cup) |
| Milk | 360ml (1 1/2 cup) |
| Black pepper | To taste |
| Russet potatoes | .9kg (2 lbs) |
| dcied cooked ham | 720g (3 cups) |
| Monterey Jack Cheese | 2 cups - grated |
| Parsley | To taste |
Hardware
2-3 quart cassorole dish mandolin (recommended) 12-14 inch skillet
Directions
Mis en place
- Slice the potatoes really thin using a mandolin or a really sharp knife.
- Generously butter the cassorole dish
Cream Sauce
- Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes.
- Sprinkle the flour over the onions and whisk them together. Cook until golden brown, about 2 minutes.
- Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes.
- Add some pepper, stir the sauce, reduce the heat and keep warm.
Assembly
- Preheat the oven to 375 degrees F.
- Add half the sliced potatoes and half the diced ham.
- Sprinkle on half the cheese then pour on half the sauce from the skillet.
- Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
- Cover the dish with foil.
Bake
- Bake for 40 minutes
- Remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes.
- Sprinkle with chopped parsley if desired and serve it up.