Looking for a way to utilize the left over ham from Easter? Or looking for a simple one dish meal with a smaller portion of ham. Here it is, Scalloped Potatoes and Ham is truly a retro comfort food casserole.
Scalloped Potatoes and Ham
Preheat oven to 375 degrees
1 tablespoon unsalted butter
2 tablespoons flour
2 teaspoons chopped fresh thyme
1 teaspoon salt
½ teaspoon ground pepper
1 ½ cups chicken stock
1 cup heavy whipping cream
2 tablespoons Dijon mustard
2 cups frozen green peas thawed to room temperature.
3 lb. red potatoes, peeled cut in have by length, and the sliced in half moons.
½ lb. Gruyère cheese grated
1 lb. diced ham
½ cup breadcrumbs
In a small sauce-pan, mix together the heavy whipping cream, chicken stock and the mustard.
Whisk well over medium heat and bring to a simmer. Remove from heat.
In a small bowl mix together the flour and seasonings.
Using the butter, grease the bottom of a 9x13 casserole dish. Layer the bottom of the casserole dish with 1/3 of the potatoes then sprinkle 1/3 of the flour and seasoning, add 1/3 of the liquid mixture, and 1/3 of the peas and cheese. Repeat two more times then top with the bread crumbs.
Bake for 1 hour or until the potatoes are fork tender and golden brown. If excess browning occurs, cover with foil.