Foodie Friday - Ellen Forshee's Scalloped Potatoes & Ham

No food reminds me of my mom like scalloped potatoes and ham.  So Easter seemed like a great time to made this dish.  If you are in the mood for good comfort food, look no further.  When I used to ask my mom how she made different recipes and asked for measurements, she was sometimes vague about how much she used of different ingredients.  Now I understand why.  While I can't do it with all dishes, scalloped potatoes and ham is one that I make without measuring, so in an effort to be a little more specific I tried to pay closer attention to the amounts used.  Here goes!

You'll need:

White Sauce

1 stick margarine

2 T flour

milk (I know that is pretty vague, but read on)

salt (optional) 

pepper

shredded cheddar cheese (optional)

Melt the margarine in a large skillet over low to medium heat.  When melted quickly stir in the 2 T of flour.  This will make a roux - I use a granny fork to blend the flour and margarine and as soon as it is blended and thick I fill the skillet about halfway with milk and continue to stir constantly to blend the roux with the milk.   Lower the heat just a bit, add salt and pepper and let the white sauce thicken.  It will need to be stirred frequently so it does not scorch. 

While this is thickening add these ingredients to a roaster or large baking dish  (I use a 15-inch roaster so there is plenty of room once the sauce is added):

4-5 large potatoes, peeled, halved, and sliced

1 to 1-1/2 cups of diced ham

onion (optional)

Once you have the potatoes, ham, and onion  in the baking dish, stir them well.

Continue to watch the roux.  If it doesn't seem to be thickening I will add an additional 1-2  T of flour (I usually need to do this).  If it seems too thick just add more milk.  You want it to be a gravy-type consistency. 

When the white sauce has thickened up remove it from the heat and stir in shredded cheddar cheese (optional), about 8 ounces depending on how cheesy you want it.  It gives it just a slightly richer flavor and helps the sauce thicken up a bit more as it bakes in the oven.

Pour the sauce over the potato and ham mixture.  Stir well to coat.  Bake at 350 degrees for 1-1/2 hours. 

This is one of my favorite smells next to fresh bread and sugar cookies so for me the waiting is hard....


 but so worth it.


Happy Friday!